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The Boston Globe

Food & dining

Recipe for haddock with roasted cauliflower and caper-raisin-pine nut vinaigrette

Serves 4

Don’t be alarmed by the length of this recipe; each component is simple to make and the whole dish comes together in under 30 minutes. First, make a simple caper-raisin vinaigrette; stir in toasted pine nuts just before serving to preserve their toasty crunch. Next, pan-roast cauliflower, which turns nutty and sweet, and sprinkle it with parsley. That makes a bed for crisp, semolina-crusted haddock. Because haddock fillets tend to be long and thin, you will need two skillets (or cook the fish in two batches).

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