Lemon-butter haddock
By Chatelaine
Roberto Caruso
Briny capers, zesty lemon and a rich butter sauce are all you need to make an amazing pan-fried fish.
Ingredients
-
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
Instructions
- 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.