Lemon-butter haddockBy Chatelaine
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)
- 19 g,
- 2 g,
- 9 g,
- 175 mg.
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.