This is an easy weekday recipe. I used haddock but halibut would be even better.
4 haddock fillets
2-3 garlic cloves, minced
2 Tbs of extra virgin olive oil
1/3 Cup of mayonnaise
Caperberries, sliced in half (substitute caper berries with capers or olives)
Lemon wedges
For the fish:
Preheat the oven to 450F.
Lightly oil a small roasting pan with olive oil. Pat fillets dry, place in dish and season with salt and pepper. Whisk together garlic, mayonnaise, olive oil and season lightly with salt. Spread mixture over the fish and sprinkle caper barriers. Bake uncovered for 10 minutes or until cooked through.
Squeeze some fresh lemon to brighten up the flavour.
Have you tried caperberries before? They’re very similar to regular capers but larger, a little starchy and have a less-intense flavour. You can eat them like olives or use them as a garnish.
4 haddock fillets
2-3 garlic cloves, minced
2 Tbs of extra virgin olive oil
1/3 Cup of mayonnaise
Caperberries, sliced in half (substitute caper berries with capers or olives)
Lemon wedges
For the fish:
Preheat the oven to 450F.
Lightly oil a small roasting pan with olive oil. Pat fillets dry, place in dish and season with salt and pepper. Whisk together garlic, mayonnaise, olive oil and season lightly with salt. Spread mixture over the fish and sprinkle caper barriers. Bake uncovered for 10 minutes or until cooked through.
Squeeze some fresh lemon to brighten up the flavour.
Have you tried caperberries before? They’re very similar to regular capers but larger, a little starchy and have a less-intense flavour. You can eat them like olives or use them as a garnish.
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