Lemon-Caper Haddock with Cucumber and Fennel Salad
Lemon-Caper Haddock with Cucumber and Fennel Salad
Ingredients
- 1 ½ lb (675 g) haddock fillets or other white fish, cut crosswise into 2-inch (5 cm) pieces
- 3 tbsp unsalted butter, diced
- 1 tbsp capers
- 1 lemon, zest finely grated
- 4 Lebanese cucumbers, cut into thin rounds
- 1 fennel bulb, thinly sliced on a mandoline
- 1 shallot, thinly sliced on a mandoline
- ¼ cup (10 g) dill, finely chopped
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) olive oil
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Place the fish pieces in a 13 x 9-inch (33 x 23 cm) baking dish. Cover with the butter, capers and lemon zest. Season with salt and pepper. Cover the dish with foil. Bake for 20 minutes.
- Meanwhile, in a bowl, combine the remaining ingredients. Season with salt and pepper.
- Serve the fish and salad on plates. Drizzle the cooking juices over the fish.
Lemon-Caper Haddock with Cucumber and Fennel Salad