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Fresh pre-cut ingredients
20 minutes

Seared Lemon-Butter Haddock

with Corn, Sweet Pepper & Pepita Salsa

Cooking time

20 minutes

Servings

2/4

Calories

730 /serving

Let lemon and butter take care of business. They’ll bathe pan-seared haddock fillets for an effect that lingers luxuriously on your tongue. Contrast that with a peppy salsa, bright with kernels of corn that you’ll cut from the cobs and briefly sauté. Toss them with cubes of sweet pepper and crunchy pepitas for a tickle of texture. Serve on a fluffy bed of white rice and celebrate the catch of the day.

We will send you:

  • 2 Haddock fillets
  • 1 Lemon
  • 2 Ears of corn
  • 1 Sweet pepper
  • 25g Roasted pepitas (pumpkin seeds)
  • 160g White rice
  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Haddock, Milk

You will need:

Medium pot
Large pan (non-stick if possible)
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
27 g
Saturated Fat
10 g
Sodium
810 mg
Total Carb
88 g
Sugars
10 g
Protein
37 g
Fibre
6 g
Preparation
a picture
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
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Mise en place
Meanwhile, cut the corn kernels off the cobs (shuck if necessary). Core and small-dice the sweet pepper. Halve the lemon; juice ½ and thinly slice the remaining ½.
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Sauté the corn
In a large pan (non-stick if possible), heat a drizzle of oil on medium. Sauté the corn, 3 to 4 min., until softened; season with ½ the spices and S&P. Transfer to a medium bowl. Wipe out and reserve the pan.
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Cook & coat the haddock
In the same pan, heat a light 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. on one side, until golden brown. Flip and add the lemon slices and 2 tbsp butter (double for 4 portions). Cook, spooning the butter over, 2 to 3 min., until golden brown and cooked through.
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Make the salsa
To the bowl of corn, add the sweet pepper, pepitas, lemon juice, a drizzle of oil and S&P; toss well.
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Plate your dish
Divide the rice between your plates. Top with the haddock and lemon slices (if desired). Garnish with the salsa. Bon appétit!

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