Fresh haddock fillets taste superb cooked with mild or hot Sweet Piquanté Peppers, capers and lemon with chopped dill and parsley. Simple, yet sensational and ready in around 15 minutes.
Serves 2
3 tbsp olive oil
2 x 200g (7oz) haddock fillets
10 Mild or Hot Peppadew Sweet Piquanté Peppers, rinsed and drained
Finely grated zest and juice of 1 lemon
2 tbsp capers
2 sprigs fresh dill
2 sprigs fresh flat leaf parsley
Salt and freshly ground black pepper
1 Heat the olive oil in a large frying pan and add the haddock fillets. Cook them over a medium heat for 6-8 minutes, adding the Sweet Piquanté Peppers after 3-4 minutes.
2 Add the lemon zest, lemon juice and capers. Use a pair of scissors to snip in the dill and parsley. Season with a little salt and pepper.
3 Test that the fish is cooked with a fork the flesh should be opaque and should flake easily. If necessary, cook for another minute or two.
4 Serve the fish with the Sweet Piquanté Peppers and lemony herb sauce spooned over the top.
Cooks tip: You can cook most white fish like this another time try hake, plaice or skate wings instead of haddock.
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