Butter Shallot Haddock

1 white haddock fillet
1 1/2 teaspoon olive oil
1 tablespoon butter
1 teaspoon chopped shallots
1 teaspoon chopped thyme
flour

Coat haddock evenly on all sides with flour. Pat off excess. Heat skillet on medium high. Pour approximately 1 1/2 teaspoons olive oil to lightly coat skillet. Wait until oil faintly smokes before adding haddock. Place fillets carefully in hot oil. When sides have changed color about 1/3 to 1/2 way up, approximately 1 to 2 minutes, turn carefully. Lower heat. Cook until internal temperature of 130F is reached. Check temperature by inserting digital thermometer into thickest part of haddock. For each serving add 1 tablespoon butter and 1 teaspoon each chopped shallots and chopped thyme to pan. Melt and blend, but do not burn butter. Baste haddock and continue cooking until internal temperature reaches 140F. 

Serves 1.