A fish dish to treasure. For best results use either fresh haddock or cod for this recipe.
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125ml chicken stock
2 tablespoons lemon juice
2 (170g) haddock or cod fillets, boned and skinned
2 tablespoons capers
1 tablespoon chopped fresh dill
freshly ground black pepper, to taste
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Method Prep:20min › Cook:18min › Ready in:38min
Bring the chicken stock and lemon juice to a boil in a frying pan then add the fish and reduce the heat to a simmer. Cover and gently simmer the fish for 12 to 18 minutes, depending on thickness, or until fish flakes easily with a fork. Once cooked, remove the fish from the pan and set aside and keep warm.
Increase the heat to high and boil the liquid remaining in the pan until slightly reduced by about quarter or to consistency required.
Remove from heat, whisk in the butter, stir in capers and dill and season to taste with pepper. Spoon sauce over fish and serve.