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20 minutes
Carb-Wise

Carb-Wise: Brown Butter Haddock Amandine

with Roasted Broccoli & Chive-Dressed Salad

Cooking time

20 minutes

Servings

2/4

Calories

620 /serving

In haddock we trust; in haddock amandine we revel. Thanks to a wondrous mixture of foaming brown butter and sliced almonds—along with capers, lemon and garlic—this dish has both taste and texture to spare. The fish fillets are bathed in the classic sauce at serving time, set off by its delicate crunch and rich citrus tang. Pair it with roasted broccoli and a side salad of baby greens in a lemony vinaigrette speckled with fresh chives.

We will send you:

  • 2 Haddock fillets
  • 1 Lemon
  • 1 Bunch of chives (or garlic chives)
  • 2 Garlic cloves
  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Head of broccoli
  • 10g Capers
  • 25g Sliced almonds
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Almonds, Haddock, Milk, Mustard

You will need:

Large pan (non-stick if possible)
Zester
Peeler
Sheet pan
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
15 g
Sodium
1050 mg
Total Carb
22 g
Sugars
6 g
Protein
35 g
Fibre
9 g
Preparation
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Roast the broccoli
Preheat the oven to 450°F. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 14 to 18 min., until tender.
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Mise en place
Meanwhile, zest and cut the lemon into 6 wedges. Mince the garlic. Roughly chop the capers. Thinly slice the chives.
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Make the brown butter amandine
In a large pan (non-stick if possible), heat 3 tbsp butter (double for 4 portions) on medium-low. Cook, stirring frequently, 2 to 3 min., until beginning to foam (be careful as the butter can burn easily); season with ½ the remaining spices and S&P. Add the almonds, garlic, capers and lemon zest. Toast, stirring occasionally, 2 to 3 min., until beginning to brown. Add the juice of ⅓ of the lemon wedges; stir well. Transfer to a medium bowl. Wipe out and reserve the pan.
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Make the salad
Meanwhile, in a large bowl, combine the juice of ½ the remaining lemon wedges, ½ the chives, 3 tbsp olive oil (double for 4 portions) and S&P. Add the baby greens; toss well.
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Cook the haddock
In the reserved pan, heat a drizzle of oil on medium-high. Pat the haddock* dry with paper towel; season with the remaining spices and S&P. Cook, 2 to 3 min. per side, until golden brown and cooked through.
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Plate your dish
Divide the broccoli and haddock between your plates. Top the haddock with the juice from the remaining lemon wedges and the brown butter amandine. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.