• Pan-Fried Haddock with Lemon & Capers Recipe

    Pan-Fried Haddock with Lemon & Capers | stupideasypaleo.com

    If you’re looking for a quick mid-week dinner that comes together quickly and has tons of flavor, this Pan-Fried Haddock with Lemon & Capers fits the bill.

    It’s no secret that I love simple cooking and big flavors—life is too short for bland, boring food or spending hours slaving away in the kitchen—and I created this dish to satisfy those requirements. The topping is a flavor-packed blend of lemon, capers and garlic which is spooned over the pan-fried fish.

    Pan-Fried Haddock with Lemon & Capers | stupideasypaleo.com

    The serving size is for two, so multiply it to scale up to fit your needs. It’s delicious served over a fresh green salad, with some roasted asparagus, or even alongside oven-baked sweet potatoes. If you don’t have preserved lemons (which you should…they are beyond easy to make so check out how here), use the zest and juice from one lemon instead.

    Pan-Fried Haddock with Lemon & Capers Recipe

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 15 mins 2017-03-28T00:15:00+00:00
    Serves Serves 2     adjust servings

    Ingredients

    • 2 tsp (10 mL) olive oil or avocado oil
    • 2 cloves garlic, finely chopped
    • 2 tbsp chopped preserved lemon*
    • 2 tbsp capers
    • 2 tbsp (15 mL) ghee or avocado oil
    • 2 haddock fillets or other firm white fish, about 6 oz / 170 g each
    • Sea salt, to taste
    • 1 tsp crushed pink peppercorns, optional

    Instructions

    1. In a very small skillet over medium-low heat, add the olive oil, garlic, preserved lemon and capers. Gently cook until the garlic becomes fragrant and the kitchen starts to smell awesome, about 2 minutes. You don’t want the garlic to burn, so keep the heat on the low side. Turn off the heat and set aside.
    2. In a medium skillet, heat the ghee or avocado oil on high heat. You want the pan really hot so the fish browns a bit. Tip: Blot the fish dry with paper towel so it’s not wet when you put it in the pan.
    3. If there is skin on one side, put the skin side down first. Cook for about 4 minutes, then carefully flip and cook another 1-2 minutes on the other side.
    4. To serve, spoon the lemon and caper topping over the fish and garnish with a sprinkle of pink peppercorns. If you don’t have those, just add a few grinds of fresh black pepper.

    by

    Pan-Fried Haddock with Lemon & Capers | stupideasypaleo.com
    Pan-Fried Haddock with Lemon & Capers Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 2
    Ingredients
    • 2 tsp (10 mL) [url href=”http://amzn.to/17eyT9b” target=”_blank”]olive oil[/url] or [url href=”http://amzn.to/1fHG4KN” target=”_blank”]avocado oil[/url]
    • 2 cloves garlic, finely chopped
    • 2 tbsp chopped preserved lemon*
    • 2 tbsp capers
    • 2 tbsp (15 mL) ghee or avocado oil
    • 2 haddock fillets or other firm white fish, about 6 oz / 170 g each
    • Sea salt, to taste
    • 1 tsp crushed pink peppercorns, optional
    Instructions
    1. In a very small [url href=”http://amzn.to/17qaujk” target=”_blank”]skillet[/url] over medium-low heat, add the olive oil, garlic, preserved lemon and capers. Gently cook until the garlic becomes fragrant and the kitchen starts to smell awesome, about 2 minutes. You don’t want the garlic to burn, so keep the heat on the low side. Turn off the heat and set aside.
    2. In a medium skillet, heat the ghee or avocado oil on high heat. You want the pan really hot so the fish browns a bit. Tip: Blot the fish dry with paper towel so it’s not wet when you put it in the pan.
    3. If there is skin on one side, put the skin side down first. Cook for about 4 minutes, then carefully flip and cook another 1-2 minutes on the other side.
    4. To serve, spoon the lemon and caper topping over the fish and garnish with a sprinkle of pink peppercorns. If you don’t have those, just add a few grinds of fresh black pepper.
    Notes
    *If you don’t have preserved lemons, you can use the zest & juice of 1 lemon instead. Or, find them in the speciality food section of many stores near the cured olives and cheeses. If you do use preserved lemons, be sure to rinse the sections with water to remove the excess salt before using in the recipe.[br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/1chsgWq” target=”_blank”]Skillets[/url][br]Paper towel

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    Pan-Fried Haddock with Lemon & Capers | stupideasypaleo.com

    What’s your favorite fish to make?

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    10 thoughts on “Pan-Fried Haddock with Lemon & Capers Recipe

    1. Looks delicious! I’ll definitely give this recipe a try sometime. Do you have a cookbook available at all?

      I’m currently reviewing paleo cookbooks and I would love to feature you sometime soon.

      Please let me know how you feel about this!

    2. Your recipe looks good! Even the pictures are making me salivate! LOL! Can’t wait to try your recipe this coming weekend with my folks coming by. Thanks!!

      1. I’m sorry, I don’t know if I understand your question. Are you implying that it’s not simple to find ghee? You can find ghee in every supermarket in the butter section. As for avocado oil, if you can’t find it, substitute with any oil you want. It really is that simple!

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