Pan-Fried Haddock with Lemon & Capers fits the bill if you’re looking for a quick mid-week dinner that comes together quickly and has tons of flavor.
It’s no secret that I love simple cooking and big flavors—life is too short for bland, boring food or spending hours slaving away in the kitchen—and I created this dish to satisfy those requirements.
The topping is a flavor-packed blend of lemon, capers and garlic which is spooned over the pan-fried fish.
The serving size is for two, so multiply it to scale up to fit your needs.
It’s delicious served over a fresh green salad, with some roasted asparagus, or even alongside oven-baked sweet potatoes. If you don’t have preserved lemons (which you should…they are beyond easy to make so check out how here), use the zest and juice from one lemon instead.
Wondering what else you can do with preserved lemons? Click here.
Pan-Fried Haddock with Lemon & Capers Recipe
Make this delicious Pan-Fried Haddock with Lemon & Capers Recipe for a quick weeknight dinner. Paleo & Whole30-friendly!
- 2 tsp olive oil or avocado oil
- 2 cloves garlic finely chopped
- 2 tbsp preserved lemon* chopped
- 2 tbsp capers
- 2 tbsp ghee or avocado oil
- 12 oz haddock fillets about 6 oz each
- Sea salt to taste
- 1 tsp pink peppercorns crushed, optional
- In a very small skillet over medium-low heat, add the olive oil, garlic, preserved lemon and capers. Gently cook until the garlic becomes fragrant and the kitchen starts to smell awesome, about 2 minutes. You don’t want the garlic to burn, so keep the heat on the low side. Turn off the heat and set aside.
- In a medium skillet, heat the ghee or avocado oil on high heat. You want the pan really hot so the fish browns a bit. Tip: Blot the fish dry with paper towel so it’s not wet when you put it in the pan.
- If there is skin on one side, put the skin side down first. Cook for about 4 minutes, then carefully flip and cook another 1-2 minutes on the other side.
- To serve, spoon the lemon and caper topping over the fish and garnish with a sprinkle of pink peppercorns. If you don’t have those, just add a few grinds of fresh black pepper.
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