Haddock and Asparagus with Caper/Lemon/Butter Sauce
Ingredients:
Haddock (or any other mild white fish such as halibut, cod, etc...)
Lemon juice (fresh if you have it)
Capers
Asparagus
Organic Butter
Cold Pressed EVOO
Sea salt
Fresh pepper
Preheat oven to 375
Rinse fish and pat dry.
Place in glass baking dish lined with parchment paper (I did this for faster clean up!)
drizzle EVOO and lemon juice over fish, sprinkle with sea salt and fresh pepper.
Bake until done (depends on how much fish, my 2 filets took around 10 minutes, just watch and poke for doneness)
While fish is baking heat 1T butter with a little EVOO over medium/low heat, toss in asparagus. Sprinkle with sea salt and continue to toss every few minutes until i has reached your desired doneness, I like it with a little crisp bite.) Remove asparagus from pan just before it has come to the bite you enjoy (I like it still a little crisp) This is done because it will continue to cook even when removed from heat. Add 2 more T of butter to pan, 1-2 tsp of lemon juice, 1-2 tsp of capers and some fresh pepper. Reduce heat to low and simmer for a minute or two. I plated the fish over a few asparagus spears and then spooned over the caper sauce...delish!
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I am not a chef, I am a nutritionist.
But I am slowly and surely becoming a better cook every year. It's all about starting. I grew up cooking Shake-n-Bake, Spaghetti O's and the blue box of mac & cheese. In my 20's I tried simple chicken dishes (mostly seasoned with Italian bread crumbs and a variety of sauces or cheese), some homemade pasta dishes and perhaps a steak. I shied away from fish, any vegetable I didn't recognize or roasting a whole chicken (gasp! boneless, skinless breast please!)
Since becoming a Holistic Nutritionist I have dared to venture into some previously scary territory. I must give credit to my two biggest chef influences: my sister and my husband. They have inspired me over the years with their own inventive cooking styles. Both were self taught, influenced by old cookbooks, great restaurants and cooking shows. Now I have taken to my own creativity in front of the stove and I am happy to report it's not so scary after all. In fact, now I enjoy creating new recipes, making a mess and stepping outside my comfort zone in the kitchen.
On this blog I simply plan to quickly type out what I made for dinner. I cannot promise precise measurements, accurate times, exact temperatures or perfect grammar. I can promise, that if you just try... get in the kitchen and begin... you too, will become your own chef. And you will be healthier for it! Diets don't work and eating out can bust your budget (and your waistline). Knowing exactly what's in the food you and your family eat is one of the best things you can do for your health. My recipes are simple and somewhat quick. In less time than it takes you to go to the drive thru, visit your doctor to hear the bad news about your high triglycerides and return home, you could have a delicious and healthful, homemade dinner on the table. And don't forget leftovers... having them for lunch is another great way to stretch a buck. Now get that apron on, grab your wooden spoon and COOK!
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Cook's Notes
Whether I write it or not, you should always assume my first choice for the ingredients is Local or Organic, both if available. As far as sea salt, unrefined (look for gray or pink in color). Extra virgin olive oil should be cold-pressed. Your dairy should be organic and grass fed (super important!) And your fish should be wild-caught.
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