Baked Haddock with Lemon-Caper Sauce
(courtesy of Daniel Muller, executive chef, Liberty Food & Wine Exchange in Reno. Serves 4)
4 6- to 8-ounce haddock filets
2 tablespoons extra-virgin olive oil
2 teaspoons garlic powder
1½ teaspoons kosher salt
1½ teaspoons freshly ground pepper
2 large lemons, sliced into rounds
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon shallots, minced
4 tablespoons capers, drained
Juice of ½ large lemon
Preheat oven to 350 degrees F. Pat fish dry, cover in olive oil, then season with ½ teaspoon salt, garlic powder, and ½ teaspoon pepper.
Cover baking sheet with parchment paper. Place sliced lemons on parchment paper and lay seasoned fish on lemons. Cook for about 4 minutes on each side or until fish filets are opaque and flaky.
While fish is cooking, combine remaining ingredients in a small saucepan. Simmer on low until shallots are soft and almost translucent.
Remove fish from oven and top with lemon-caper sauce.
