Lemon-butter haddock



5 min


15 min



Lemon-butter haddock

Roberto Caruso

Briny capers, zesty lemon and a rich butter sauce are all you need to make an amazing pan-fried fish.


  • 3 tbsp all-purpose flour
  • 1/2 tsp garlic powder
  • 2 227-g pkgs frozen haddock fillets , such as High Liner, thawed and patted dry
  • 2 tsp olive oil
  • 2 tbsp butter
  • 2 tbsp lemon juice
  • 1 tbsp capers , drained


  • STIR flour with garlic powder in a shallow bowl. Season with pepper. Coat fish lightly in flour mixture.
  • HEAT a large non-stick frying pan over medium-high. Add oil, then fish. Cook until golden, about 3 min per side. Transfer fish to a platter.
  • ADD butter, lemon juice and capers to pan. When mixture starts to simmer, remove from heat. Spoon sauce over fish. Serve with Nutty Beans.

Nutrition (per serving)

  • Calories
  • 168,
  • Protein
  • 19 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 9 g,
  • Sodium
  • 175 mg.
Wine Pairings

Hailing from French Basque country, the native gros manseng grape is blended with sauvignon blanc to create a lower-alcohol wine — a perfect
match for the bright flavours of light white fish. Our pick: Brumont Gros Manseng-Sauvignon, France, $13.

Watch: How to steam fish