Roast Haddock with Sunchokes & Caperberries

This recipe is an abridged version of our November menu for a simple weeknight meal. However, we love the addition of the cider braised pork cheeks as the fish adds texture and the pork cheeks add flavor.

Roast Haddock with Sunchokes & Caperberries
serves 2

shopping list —

• 2 fillets of your favorite white fish — haddock, cod, or halibut

• olive oil

• salt

• 1# sunchokes

• 3-4 each caperberries, sliced into thin coins

• lemon juice

• 1 bunch parsley, picked

• 1 bunch watercress, cleaned

for the vinaigrette —

• 1/4 cup apple cider vinegar

• 1 tsp minced shallot

• 2 tsp capers, finely minced

• 2 tbsp Dijon mustard

• 1/2 - 2/3 cup olive oil

• sugar

• salt

• black pepper

equipment —

• sheet trays or casserole dishes

• mixing bowls

• immersion blender

steps —

for the vinaigrette — 

1. Add the apple cider vinegar, shallot, capers, Dijon, salt, and a sprinkle of sugar to a jar, deli, or container.

2. Blend everything together using an immersion blender.

3. Slowly stream in the olive oil until the vinaigrette has emulsified. Adjust seasoning with salt, sugar, and cracked black pepper.

for the sunchokes —

1. Preheat the oven to 400ºF.

2. Rinse the sunchokes to remove any dirt or sand. Slice the long way into 1/2” pieces.

3. Toss the sunchokes with oil, salt, and pepper.

4. Bake for 30-35 minutes or until golden brown and tender, stirring the sunchokes halfway through.

5. Squeeze lemon juice over the roasted sunchokes and sprinkle with a little more salt.

for the fish —

1. Preheat the oven to 400ºF.

2. Pull out the fish to room temperature and season both sides with salt.

3. Add olive oil to coat the bottom of a casserole dish or sheet tray. Lay the fish in the pan and brush with olive oil.

4. Bake for 10-12 minutes or until the fish is opaque in color, feels firm to the touch, and flakes easily.

   *You can also check with a cake tester: insert the cake tester into the thickest part of the fish. If there’s no resistance, the fish is done.

5. When it comes out of the oven, drizzle a little of the caper vinaigrette over the fish.

to plate —

1. Toss the watercress, parsley, and caperberries with the caper vinaigrette. Season with salt and pepper.

2. Plate the sunchokes in the middle of the plate and lay the fish over top. Drizzle with a little more vinaigrette and top with the watercress and parsley salad.