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

Chef and owner of Area Four restaurant Michael Leviton.

Yoon S. Byun/Globe Staff

Chef and owner of Area Four restaurant Michael Leviton.

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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1/4 cup pine nuts 

 Juice of 1 lemon 

 Salt and pepper, to taste 

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5  tablespoons olive oil 

2  tablespoons capers 

2  tablespoons golden raisins, soaked in hot water for 10 minutes and drained 

2  tablespoons chopped fresh chives 

1. Set oven at 350 degrees. In a baking dish, toast the pine nuts about 7 minutes, stirring once, or until they are lightly browned.

2. In a small bowl, whisk the lemon juice, salt, and pepper. Gradually whisk in the olive oil. Stir in the capers, golden raisins, and chives. (Mix in pine nuts just before serving.)


2  tablespoons butter 

1  head cauliflower, cut into bite-size pieces 

2  tablespoons chopped fresh parsley 

1. Set the oven at 450 degrees.

2. In a large skillet with a heat-proof handle over medium-high heat, melt the butter. Add cauliflower and cook, stirring often, for 5 minutes until lightly browned.

3. Transfer the skillet to the oven and cook for 10 minutes until cauliflower is cooked through. Sprinkle with parsley.


1 1/2  pounds skinless, boneless haddock 

 Salt and pepper, to taste 

1  egg 

1/2  cup milk  

1  cup semolina flour 

1/2 cup canola oil 

 Juice of 1/2 lemon 

1. Have on hand 2 large skillets and a rimmed baking sheet.

2. Sprinkle the haddock with salt and pepper.

3. In a medium bowl whisk together egg and milk. Put the semolina flour on a large plate.

4. Dip the haddock in the egg mixture, then dredge in the semolina. Transfer haddock to the baking sheet while you heat the skillets.

5. Add 1/4 cup of the oil to each of the skillets. Heat over medium-high heat. Cook 2 pieces of haddock in each pan for about 3 minutes on a side or until cooked through. Sprinkle the fish with lemon juice.

6. Divide the cauliflower among 4 plates. Top each with a piece of haddock, and drizzle with the vinaigrette. Catherine Smart. Adapted from Area Four

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