Poached Lemon and Coriander Haddock Fillets

Poached Lemon and Coriander  Haddock Fillets
  • 4 servings
  • 0:10 Preparation
  • 0:10 Cooking
  • 0:20 Total Time


Add all
  • 2

    large lemons, thinly sliced

  • 3

    cloves of garlic, thinly sliced

  • 4

    fresh haddock fillets

  • 2 Tbsp.
    (30 mL)

    chicken broth

  • 4 tsp.
    (20 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    chopped fresh coriander

  • 3 Tbsp.
    (45 mL)

    white minced almonds

  • parsley for garnish

  • To taste pepper


Preheat the oven to 400°F (200°C).

Arrange slices of lemon and garlic in a casserole.

Spread the haddock fillets on top of the lemon and garlic and then cover them with slices of lemon and garlic.

In a bowl, mix the chicken broth, olive oil, lemon juice and coriander; pour it over the fillets.

Cover with aluminium foil.

Cook 10 to 12 minutes per 2.5 cm (1 in.) of thickness.

Grill the almonds.

Decorate the haddock fillets with toasted almonds and bouquets of parsley.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007