Haddock with Garlic, Capers, Lemon, Parsley & Tomato
The Italians call it acquapazza—crazy water. Fresh parsley from the garden (from the wisdom of nonnas: "more parsley than you think is reasonable"). EVOO. Garlic. Capers. Lemon juice. Cherry tomatoes, if you’re feeling it. Drop in the fresh catch. choose haddock because it's one of the cleanest fish—young enough that it doesn't accumulate microplastics and heavy metals like older, larger fish, plus it's in the FDA's "Best Choices" for low mercury. Bast with the juices. Cover the pan and let the simmer steam cook the fish until it flakes apart. Five minutes of prep, five minutes of cooking until heaven lands on your tongue. Need a carnivorous crunch? Top with slices of crispy prosciutto.
The science behind eating fish regularly is compelling: comprehensive meta-analyses show 30-60% reductions in dementia risk for regular fish eaters. The landmark Framingham Heart Study found that people with higher fish-derived DHA levels had a 47% reduced risk of developing dementia over 9 years.
ingredients
1.5 lbs fresh haddock fillets (skin removed)
1/2 cup fresh flat-leaf parsley, roughly chopped (more than seems reasonable)
1/8 cup extra virgin olive oil
4-5 garlic cloves, thinly sliced
1-2 tablespoons capers, chopped and drained
Juice of 1-2 lemons
1 cup cherry tomatoes, halved (optional)
1/8 cup white wine or water
Salt and freshly cracked black pepper
Optional garnish:
3-4 thin slices prosciutto, crisped
method
Prep the fish: Pat haddock fillets dry and season both sides with salt and pepper. Set aside.
Build the crazy water: In a large skillet or wide pan, heat olive oil over medium heat. Add sliced garlic and and parsley. Cook until fragrant and just golden, about 1 minute. Add capers and cherry tomatoes (if using), cooking for another minute.
Add liquid: Pour in lemon juice and wine/water. Let it bubble and reduce slightly, about 1 minute.
Cook the fish: Gently place haddock fillets in the pan. Spoon the aromatic liquid over the fish to baste. Cover and let simmer for 4-5 minutes until fish flakes easily with a fork.
Finish with herbs: Remove from heat and give a final baste with the pan juices.
Crispy prosciutto (optional): While fish cooks, quickly crisp prosciutto slices in a dry pan until golden. Break into pieces for garnish.
Serving
Serve immediately in shallow bowls, spooning the flavorful "crazy water" over the fish. Top with crispy prosciutto if desired. Perfect with crusty bread to soak up every drop of that heavenly broth.
Buon appetito!