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20 minutes

Haddock with Brown Butter Sauce

Kohlrabi-Green Apple Salad & Lemon Couscous

Cooking time

20 minutes




670 /serving

In this deliciously quick and easy recipe, we top haddock fillets with brown butter, sliced almonds and lemon. Fluffy couscous is infused with maple syrup and garnished with lemon zest for a beautiful balance of grounded and citrusy flavours. Every bite of the apple-kohlrabi salad serves up mouth-watering, crunchy freshness, elevating the texture and adding a nutritional punch to this meal!

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

You will need:

Small pot (or kettle)
Medium pan (non-stick if possible)
Olive oil
2(4) tbsp Butter
Salt & pepper
Large heatproof bowl
Total Fat
26 g
Saturated Fat
9 g
420 mg
Total Carbs
75 g
24 g
35 g
10 g
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Mise en place
In a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). Zest and juice the lemon. Core and thinly slice the apple; toss with ½ the lemon juice. 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 shallots as you’d like. Drizzle with olive oil; season with 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. Put a plate on top of the bowl to cover 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. Set aside in a warm spot.

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Cook the haddock
While the couscous cooks, in a medium pan (nonstick if possible), heat a drizzle of oil on medium-high. Thoroughly pat the haddock fillets dry with paper towel; season with S&P. Add the fillets 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 in a warm spot. Wipe out the pan.
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Make the brown butter
In the same pan, melt 2 tbsp of 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 deep golden brown (be careful not to overcook, as the butter can burn easily). Remove from the heat and add the remaining lemon juice; season with S&P to taste.
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Plate your dish
Divide the lemon couscous between your plates. Top with the seared haddock and spoon the brown butter & almonds over the fish. Serve the apple-kohlrabi salad on the side. Bon appétit!

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