Pan-Seared Haddock with Lemon Caper Butter Sauce
Pairs Well With
Roasted baby potatoes or a simple rice pilaf, sauteed green beans or a side salad, and a crisp Pinot Grigio or Sauvignon Blanc. Also excellent alongside a cup of clam chowder for a full City Fish Kitchen-style plate at home.
Serving Size: 4
Ingredients
- 4 City Fish Market haddock filets (6-7 oz each)
- 1/2 cup all-purpose flour
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 2 garlic cloves, minced
- 2 tbsp capers, drained
- 1 lemon, zested and juiced
- 2 tbsp fresh parsley, chopped
- 1/4 cup dry white wine (optional)
Instructions
- Prep the haddock: Pat filets completely dry. Season both sides with half the salt and half the pepper. Dredge lightly in flour, shaking off excess.
- Sear the haddock: Heat olive oil in a large skillet over medium-high heat until shimmering. Add haddock and cook 3-4 minutes per side until golden and it flakes easily. Remove to a plate and tent with foil.
- Build the pan sauce: Lower heat to medium. Add 2 tbsp butter to the same skillet along with garlic, cooking until fragrant, about 30 seconds. If using, pour in white wine and simmer 1 minute.
- Finish the sauce: Stir in capers, remaining butter, and lemon zest and juice. Season with remaining salt and pepper. Whisk until glossy.
- Plate and serve: Spoon the lemon caper butter sauce over the haddock. Garnish with parsley and serve immediately.
