Caesar Haddock

Ingredients

• 2 tablespoons of clarified butter
• 1/2 a cup of panko breadcrumbs
• 1/3 cup of mayonnaise
• 1 lemon with the zest grated
• 1 tablespoon of lemon juice
• 1 tablespoon of finely chopped capers
• 2 finely chopped anchovies
• 1.5lb/675g of haddock filets cut in 4 pieces
• 2 heads of romaine lettuce, shredded
• 2 shallots finely sliced into strips
• 2 small cucumbers, sliced lengthwise
• Lemon Wedges

Directions

1. Prepare the top rack, preheat the oven to 450F/230c and place aluminum paper on a baking sheet.
2. Mix the butter and breadcrumbs in a bowl with salt & pepper.
3. In a large bowl, whisk together the mayonnaise, lemon zest, lemon juice , capers & anchovies. Add salt & pepper when the mixture is even.
4. Place the haddock on the tray, salt & pepper them and cover the fish with 2 tablespoons of the mayo. Press the panko breadcrumbs around the fish lightly.
5. Leave the fish to bake for 4 minutes and then set the oven to broil for roughly 3 minutes. Once the breading is golden brown, turn off the oven and place the rack somewhere to cool down for 5m.
6. Meanwhile, in the mayonnaise bowl, mix in the lettuce shallots and cucumber.
7. Serve on a plate with the mayo salad on one side and haddock with lemon wedges on the other.