Baked Haddock with Lemon and Capers, Fennel & Cucumber Salad

Name: Baked Haddock with Lemon and Capers, Fennel & Cucumber Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 4 fillets haddock (about 150g each); 2 tbsp olive oil; 1 lemon lemon (zested and juiced); 2 tbsp capers (rinsed and drained); 1 tsp salt; 1/2 tsp black pepper (freshly ground); 1 fennel bulb (thinly sliced); 1 English cucumber (thinly sliced); 2 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1/4 tsp salt; 1/4 tsp black pepper (freshly ground)

35 min 4 servings Medium

All Recipes

Baked Haddock with Lemon and Capers, Fennel & Cucumber Salad

A delightful baked haddock with a refreshing fennel and cucumber salad, perfect for a light and healthy meal.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Medium

Baked haddock with lemon and capers is a classic dish that brings the fresh flavours of the sea to your table. This recipe pairs the delicate taste of haddock with the zesty tang of lemon and the briny bite of capers, creating a dish that's both simple and sophisticated. To complement the fish, a crisp fennel and cucumber salad adds a refreshing crunch. Fennel's slight anise flavour pairs well with the mildness of cucumber, making it a perfect side for this seafood dish. Together, they create a meal that's not only delicious but also light and healthy.

Ingredients

Servings

For the Haddock

For the Fennel and Cucumber Salad

Instructions

Preheat the oven

Preheat your oven to 400°F (200°C).

Pro tip: Ensure the oven is fully heated before placing the fish inside.

Prepare the haddock

Place the haddock fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with lemon zest, salt, and pepper.

Pro tip: Use fresh haddock for best results.

Add lemon and capers

Squeeze the lemon juice over the fillets and evenly distribute the capers.

Pro tip: Adjust lemon juice to taste if you prefer more acidity.

Bake the haddock

Bake in the preheated oven for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Prepare the salad

While the fish bakes, combine fennel and cucumber in a bowl. Add olive oil, lemon juice, salt, and pepper. Toss to coat.

Pro tip: Let the salad sit for 5 minutes for the flavours to meld.

Serve

Serve the baked haddock with the fennel and cucumber salad on the side.

Pro tip: Garnish with extra lemon slices if desired.

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Tips & Tricks

<ul><li>Choose fresh haddock fillets, preferably from sustainable sources.</li><li>Use a mandoline for evenly sliced fennel and cucumbers.</li><li>Let the salad sit for a few minutes to allow flavours to meld.</li><li>Serve immediately after baking for best texture and taste.</li></ul>

Serving Suggestions

Serve the baked haddock immediately with the fennel and cucumber salad on the side for a balanced meal. This dish pairs wonderfully with a chilled glass of white wine or sparkling water with a slice of lemon. If you need to prepare in advance, the salad can be made a few hours ahead and stored in the refrigerator. The haddock is best baked fresh, but any leftovers can be stored in an airtight container in the fridge for up to two days.