Haddock Piccata

As we head deeper into fall and the days start getting colder and shorter in New England, a warm full-bodied dinner hits the spot. Our Haddock Piccata recipe does just that, as it is flavorful and wholesome. This meal can be served on week nights as it takes just over a half an hour to prepare.

We start by dicing a head of cauliflower into a rice-like consistency. Once diced, we place it into a large fry pan with minced garlic and let it cook for 10-12 minutes until it is soft and flavorful. As the cauliflower rice is cooking, we prepare our haddock by first dicing the lemon slices. Once diced, we add them to a large pan and place our haddock filet on top. The lemon slices will act as a barrier to prevent any sticking while providing a hint of lemon seasoning to the haddock. Cook for a total of 8 minutes while flipping the filet once after 5 minutes.

As the haddock is frying on the bed of lemon slices, heat the butter in a separate pan. Add the shallots and cook until translucent. Once complete, add all remaining ingredients except the flour and cook for 5 minutes. At minute 4, add the flour to create a thicker sauce that will coat the haddock. The flour should be used conservatively as you can always add more to thicken it. We estimate about 1/8 of a cup, but use your best judgement based on the type of sauce you like best. Stir consistently for a minute to prevent any flour clumps in sauce. Once the sauce is creamy, pour the lemon caper sauce over the haddock in the pan. Let season for 1-2 minutes. Once ready, plate the haddock piccata over the cauliflower rice and enjoy!

Servings: 2


  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins



  • 1 lb Haddock
  • 1 Lemon (Sliced)
  • ½ Teaspoon Salt
  • 2 Teaspoons Garlic Seasoning

Lemon Caper Sauce

  • 1 Lemon (Large)
  • 1 Tablespoon Shallot
  • 2 Tablespoons Capers
  • 3 Tablespoons Lemon Juice
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • ⅛ Cup Flour

Garlic Cauliflower Rice

  • 1 Whole Cauliflower (Diced)
  • 2 Cloves Garlic (minced)
  • 1 Tablespoon Olive Oil


Garlic Cauliflower Rice

  1. Dice an entire head of cauliflower into rice like consistency.
  2. Heat olive oil over medium/low heat. Add in minced garlic cloves and let simmer for 1 minute.
  3. Add in all the cauliflower and cook for 10 minutes. Once soft and flavorful, plate the cauliflower.


  1. Pre-heat your large pan to fry the haddock. Pat dry the haddock with a paper towel and then season with salt, pepper, and garlic.
  2. Once pan is heated over a medium flame, pour in olive oil. Slice one whole lemon. Take the lemon slices and place them on the bottom of the pan in order to make a bed that the haddock will lay on. By making the bed of lemon slices, it makes it easier to flip the haddock and prevents it from sticking to the pan.
  3. Place haddock onto lemon bed and let cook for about 8 minutes until it is flaky. Flip the haddock filet once after 5 minutes.

Lemon Caper Sauce

  1. Heat sauce pan over medium heat. Add in the butter and then shallots.
  2. Once shallots are translucent, add remaining ingredients (except for the flour).
  3. In the final minute of heating the sauce, add in the flour and mix continuously for 60 seconds. The flour will thicken up the sauce like the sauce you are used to with Chicken Piccata.
  4. Once lemon caper sauce is heated, pour over the haddock and let simmer for 1-2 minutes. Once flavored, plate the haddock on top of the cauliflower rice and enjoy!