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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).

VINAIGRETTE

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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.)

CAULIFLOWER

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.

HADDOCK

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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