I am pretty sure that the Greeks would have their Haddock like this. Being in Greece, you might prefer a grouper or some other fresh white fish. at any rate, this is extra-simple and extra-nice. Here goes:
Get some suitable white fish, approximately 250g per person. Fillets or “steaks” will work.
Heat a very generous amount of good olive oil in a large pot, casserole, or in a flat pan for which you have a lid. Add 6 cloves of garlic, sliced pretty thinly. Spread out the garlic, and add a heaped teaspoon of freshly ground black pepper, and a sliced fresh red chilly. Don’t let any of this burn. Put the fish evenly on top, add half a glass of white wine, close the lid, and let steam for 12 minutes give or take a few, depending on the thickness and type of your fish. Try not to open it too often, as this will let the delicious flavour and steam escape.
Sprinkle the fish lightly with fresh coriander for serving.
Serve with a spicy herb salad and steamed potatoes.