We tend to like our fish dishes simple so you can really taste the lovely flesh. It is also such a quick, easy, tasty dinner. Milk always works well with haddock for some reason they seem to go hand in hand whether your using it for tenderising or poaching the fish in it. There are a few staple ingredients we get through a lot of in house. Peanut butter is one of them but capers is the other I love the soar salty flavour you get from them, they really do lift up a dish with lots of flavour. We served our fish with new potatoes, I crushed them in the sauce to soak up all the lovely flavours.
Ingredients (serves 2)
- 2 haddock fillets
- 30g or 1/4 cup of plain flour
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 2 tbsp capers, drained
- 1 garlic clove, minced
- juice of 1/2 lemon
- 200ml fish stock
- salt and pepper
- Soak the fish fillets in milk for about 20 minutes. Remove from milk, and pat dry with paper towels. Put some flour in a bag, add fish and shake gently until coated.
- In a large pan, melt about a tablespoons of the butter with the oil over medium heat.
- When the butter foam has subsided, slip the fillets into the skillet. Sauté over medium to medium-high heat until lightly golden, about 3 minutes a side for thick fillets, turning them only once. Transfer to a heated platter and reduce the heat to medium-low. Remove any excess brown butter. Add the capers, garlic and stock. Stir to scrape up any browned bits from the bottom of the pan. Cook for about 2 minutes. Add the lemon juice and the other tablespoon of butter to create a smooth sauce. Season with salt and pepper if needed.
- Remove the pan from the heat and pour the sauce over the fish. Serve immediately with vegetables, new potatoes or both.