Recipe

Dinner

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Olive Oil
Garlic Cloves
, finely chopped
Capers
Skinless Haddock Tenderloin Fillets
, 6-ounces each
Lemons
, juiced and zested
Sea Salt & Black Pepper
, to taste
Mixed Baby Greens
Olive Oil
Balsamic Vinegar

Pan Fried Haddock

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 18 min
Servings: 4
Equipment: Stove
  • 4 tsp. Olive Oil
  • 4 Garlic Cloves, finely chopped
  • 4 tbsp. Capers
  • 4 Skinless Haddock Tenderloin Fillets, 6-ounces each
  • 2 Lemons, juiced and zested
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • 4 c. Mixed Baby Greens
  • 4 tbsp. Olive Oil
  • 2 tbsp. Balsamic Vinegar
  • In a large skillet over medium-high heat, heat oil, garlic and capers. Cook until the garlic becomes fragrant, about 3 minutes.
  • Add the fish and lemon zest, and cook each side for 5 minutes until it browns and is cooked throughout. Drizzle with fresh lemon juice on top, season to taste with salt and pepper, and serve with cooked capers and garlic.
  • Serve alongside mixed greens, olive oil, and balsamic vinegar.