Steamed Haddock with Brown Butter, Capers and Hazelnuts

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Gently steamed haddock fillets are spooned over with nutty brown butter, crisp capers and toasted hazelnuts. They are served with steamed greens and boiled potatoes. This Icelandic-inspired seafood recipe (gluten-free), ready in about 30 minutes, pairs haddock fillets, unsalted butter, capers, drained and patted dry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Icelandic cuisine 430 cal/serving

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Ingredients

4 (6 oz each) haddock fillets
6 tbsp unsalted butter
2 tbsp capers, drained and patted dry
1/4 cup hazelnuts, toasted and chopped
1 tbsp lemon juice
2 tbsp fresh chives, chopped
6 cups kale or Swiss chard, chopped
1 lb small potatoes
to taste salt
to taste white pepper

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Instructions

Step 1: Boil the potatoes in salted water for 15-18 minutes until tender, then drain.
Step 2: Season the haddock with salt and white pepper. Set it in a steamer basket over simmering water, cover, and steam for 6-8 minutes until opaque and flaky.
Step 3: Steam the greens in a separate basket for 3-4 minutes until wilted.
Step 4: While the fish steams, melt the butter in a light-colored skillet over medium heat. Swirl it until it foams and turns golden-brown and smells nutty, about 4-5 minutes.
Step 5: Add the capers and hazelnuts to the butter and fry for 30 seconds. Take the pan off the heat and stir in the lemon juice.
Step 6: Plate the haddock with the greens and potatoes. Spoon the brown butter over the top and scatter with chives.