Name: Haddock Caesar Salad
Prep time: 25 min
Cook time: 6 min
Total time: 31 min
Yield: 4 serving(s)
Ingredients: 2 tbsp butter, melted; ½ cup (40 g) panko breadcrumbs; ⅓ cup (75 ml) mayonnaise; 1 lemon, zest finely grated; 1 tbsp (15 ml) lemon juice; 1 tbsp capers, finely chopped; 2 anchovy fillets, finely chopped; 1 ½ lb (675 g) haddock fillets, cut into 4 pieces; 2 romaine hearts, leaves torn; 2 shallots, cut into thin rounds; 2 Lebanese cucumbers, cut into thin rounds; Lemon wedges (optional)

Preparation

- With the rack in the upper third of the oven, preheat the oven to 450°F (230°C). Line a baking sheet with foil.
- In a bowl, combine the melted butter and panko. Season with salt and pepper. Set aside.
- In a large bowl, whisk together the mayonnaise, lemon zest and juice, capers and anchovies. Season lightly with salt and pepper.
- Place the fish on the baking sheet. Season with salt and pepper. Remove 2 tbsp (30 ml) of the mayonnaise mixture from the bowl and spread over the fish. Set the remaining mayonnaise aside for the salad. Cover the fish with the panko mixture, pressing lightly to adhere.
- Bake the fish for 4 minutes or until almost cooked through. Turn the oven to broil and cook for another 2 to 3 minutes or just until the fish is cooked through and the panko is golden. Let sit for 5 minutes on the baking sheet.
- Meanwhile, add the lettuce, shallots and cucumbers to the bowl of reserved mayonnaise. Mix well. Adjust the seasoning.
- Divide the salad and fish among four plates. Serve with lemon wedges. Serve immediately.

Haddock Caesar Salad

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Ingredients

Preparation

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