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