Lemon-Caper Haddock with Cucumber and Fennel Salad | RICARDO

Name: Lemon-Caper Haddock with Cucumber and Fennel Salad | RICARDO
Total time: 40 min
Ingredients: 1 ½ lb (675 g) haddock fillets or other white fish, cut crosswise into 2-inch (5 cm) pieces; 3 tbsp unsalted butter, diced; 1 tbsp capers; 1 lemon, zest finely grated; 4 Lebanese cucumbers, cut into thin rounds; 1 fennel bulb, thinly sliced on a mandoline; 1 shallot, thinly sliced on a mandoline; ¼ cup (10 g) dill, finely chopped; 2 tbsp (30 ml) white wine vinegar; 1 tbsp (15 ml) olive oil

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This simple recipe will get the family to eat more fish, guaranteed.

Keywords

fish
fish recipes
haddock
white fish
weekday recipes
dinner ideas
lemons
capers
fennel

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Ingredients

1 ½ lb (675 g) haddock fillets or other white fish, cut crosswise into 2-inch (5 cm) pieces
3 tbsp unsalted butter, diced
1 tbsp capers
1 lemon, zest finely grated
4 Lebanese cucumbers, cut into thin rounds
1 fennel bulb, thinly sliced on a mandoline
1 shallot, thinly sliced on a mandoline
¼ cup (10 g) dill, finely chopped
2 tbsp (30 ml) white wine vinegar
1 tbsp (15 ml) olive oil