Fish is one of those things that’s a win on all fronts: it’s good for you, it’s quick and easy to prepare any day of the week, and it snazzes up any plate. That being said, haddock is a fish that I’m not particularly keen on. Buttered up á la fish and chips, haddock is without a doubt delicious. But as a healthful option, haddock often leaves me wanting. It’s so light and delicate, and it lacks any pronounced flavor of its own.
I suppose growing up in Miami spoiled me for most fish eaten north of the Mason Dixon line — I want firm, flavor-packed, fresh off the fishing line, not frozen and shipped (or, the horror of horrors, farm-raised) from who knows where. So many white-fleshed fish taste the same to me.
I didn’t want salmon again, the tuna looked iffy, and the swordfish was obscenely priced. Dolphin, wahoo, and cobia are unheard of here. Of the handful of those that remained, the haddock was both wild-caught and wallet friendly. Bingo.
I opted for lemon and capers — not only my favorite combination but also a tangy complement to the halibut’s delicate flavor. Freshly ground sea salt and black peppercorn, a drizzle of olive oil, the juice of one lemon, a pinch of crushed red pepper, and two heaping spoonfuls of capers. Wrapped in a foil envelope and baked at 400F for 12 minutes.
Simple, fast, moist, delicious. Keeping Frank at bay was another story.