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20 minutes

Haddock in Brown Butter Sauce

Zesty Couscous & Apple-Kohlrabi Salad

Cooking time

20 minutes




690 /serving

In this deliciously quick and easy recipe, you’ll top haddock fillets with decadent brown butter dotted with sliced almonds and enlivened by citrus. Your fluffy couscous will be infused with maple syrup and garnished with zest, for a beautiful balance of grounded and citrusy flavours. The textural high point of the meal comes from the salad: every bite of this apple-kohlrabi side will serve up mouth-watering, sunshiny crunch.

We will send you:

  • 2 Haddock fillets
  • 1 Shallot (or onion)
  • 1 Apple
  • 1 Lemon
  • 1 Kohlrabi
  • 100g Couscous
  • 25g Sliced almonds
  • 30ml Maple syrup
  • 13.5g Zesty Herb spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Haddock, Milk, Mustard, Almonds, Wheat

You will need:

Small pot (or kettle)
Medium pan (non-stick if possible)
Olive oil
2 or 4 tbsp Butter
Salt & pepper
Large heatproof bowl
Total Fat
26 g
Saturated Fat
9 g
990 mg
Total Carbs
79 g
25 g
36 g
11 g
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Mise en place & make the salad
In a small pot (or kettle), bring 1 cup water (double for 4 portions) to a boil. Zest and juice the lemon. Core and thinly slice the apple; toss with up to ½ the lemon juice (to taste) to prevent browning. Peel and quarter the kohlrabi; thinly slice the wedges crosswise. Peel, halve and thinly slice the shallot. In a medium bowl, combine the apple, kohlrabi, ½ the maple syrup and as much of the shallot as you’d like. Drizzle with olive oil; season with ⅓ of the spice blend and S&P to taste.
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Cook the couscous
In a large, heatproof bowl, combine the couscous and remaining maple syrup with the boiling water. Cover the bowl with a plate and let sit for 10 minutes. Add as much of the lemon zest as you’d like and fluff the cooked couscous with a fork; season with ½ the remaining spice blend and S&P to taste. Stir to combine. Set aside in a warm spot.
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Cook the haddock
While the couscous cooks, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the haddock dry with paper towel; season with the remaining spice blend and S&P. Add the haddock* to the pan and cook, 3 to 4 minutes per side, until golden brown and cooked through. Carefully transfer to a plate and set aside. Wipe out and reserve the pan.
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Make the brown butter
In the same pan, melt 2 tbsp butter (double for 4 portions) on medium-high. Add the almonds to the pan and cook, 2 to 3 minutes, swirling the pan often, until the butter foams and turns a deep, golden brown (be careful not to overcook, as the butter can burn easily). Remove from the heat and add as much of the remaining lemon juice as you’d like. Season with S&P to taste.
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Plate your dish
Divide the lemon couscous between your plates. Top with the cooked haddock. Spoon the brown butter and almonds over the haddock. Serve the apple-kohlrabi salad on the side. Bon appétit!

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