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Roast haddock with celeriac, fennel, capers and balsamic brown butter

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roast haddock

  • 2 tbsp olive oil
  • 2 x 200g/7oz haddock, skin on and pin boned
  • 2 garlic cloves, peeled and smashed
  • 2 sprigs fresh thyme

For the roasted celeriac, fennel and carrots

  • 2 tbsp olive oil
  • ½ celeriac, peeled and finely chopped
  • 1 fennel bulb, quartered
  • 1 shallot, halved
  • 4 heritage carrots, peeled
  • 1 garlic clove, crushed
  • 1 thyme sprig
  • salt and freshly ground black pepper
  • For caper and balsamic brown butter
  • 75g/2½oz unsalted butter
  • 1 lemon, juice only
  • 2 tbsp capers
  • 1– 2 tbsp balsamic vinegar
  • 1 tbsp finely chopped fresh parsley

To serve

  • few deep-fried parsley leaves
  • 6 caper berries

Method

  1. To make the haddock, preheat the oven to 220C/200C Fan/Gas 7. Heat the oil in an ovenproof frying pan over a medium-high heat and fry the fish skin-side down for 2 minutes. Add the butter, garlic and thyme and cook in the oven for 6–8 minutes.

  2. To make the celeriac, fennel and carrots, heat the oil in a medium ovenproof frying pan over a medium heat and fry the vegetables cut-side down for 2-3 minutes or until golden. Season with salt and pepper and transfer to the oven for 8-10 minutes.

  3. To make the sauce, melt the butter in a frying pan and cook until it browns, add the lemon juice, capers and balsamic, then finish with the parsley.

  4. Serve the haddock with the vegetables on the side and the sauce drizzled over. Finish with the parsley leaves and caper berries.

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