Lemon-Caper Haddock with Cucumber and Fennel Salad

Lemon-Caper Haddock with Cucumber and Fennel Salad

  • Preparation 20 min
  • Cooking 20 min
  • Servings 4

Categories

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

Preparation

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