Roast Haddock With Sunchokes & Caperberries Recipe
This recipe is an abridged version of our November menu for a simple weeknight meal. However, we love the addition of the cider braised pork cheeks as the fish adds texture and the pork cheeks add flavor.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Sunchokes
Scrub the sunchokes thoroughly and slice them into thin rounds. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sunchokes and season with salt and pepper. Sauté for about 10 minutes until they are tender and slightly golden.
- 2
Cook Haddock
While the sunchokes are cooking, preheat the oven to 200°C (400°F). Season the haddock fillets with salt, pepper, and lemon zest. In a large oven-safe skillet, heat the remaining olive oil over medium-high heat. Add the haddock fillets skin-side down and cook for about 3-4 minutes until the skin is crispy.
- 3
Combine and Roast
Flip the haddock fillets and add minced garlic and caperberries to the skillet with the sunchokes. Pour the lemon juice over the fish and vegetables. Transfer the skillet to the preheated oven and roast for another 8-10 minutes, or until the haddock is cooked through and flakes easily.
- 4
Serve
Remove from the oven, sprinkle with chopped parsley, and serve immediately, pairing with cider braised pork cheeks if desired.
