Pan-Seared Haddock with Red Pepper Caper Relish

• ½  - red bell pepper
• 1  - shallot
• 2 cloves - garlic
• 3 tablespoons - capers
• 1  - lemon
• 2 tablespoons - fresh parsley
• 2  - haddock filets
• 4 tablespoons - avocado oil
• ⅛  - Salt
• ⅛  - Pepper

Instructions

1. In a medium skillet, add 2 tablespoons avocado oil over medium heat. Add diced shallot and cook, stirring, for 2 minutes. Add in minced garlic and cook another 1 to 2 minutes.
2. Reduce heat to low and add in capers, along with zest of 1 lemon and juice of half a lemon. Reserve other lemon half for serving. Stir until heated through, about 3 to 5 minutes, until peppers are cooked through but not soggy.
3. Stir in fresh parsley and season with a pinch of salt and pepper. Remove from heat until ready to serve.
4. In a large skillet, heat other 2 tablespoons avocado oil over high heat. While oil is heating, use a paper towel to dry haddock filets. Season both sides with salt and pepper.
5. Once oil is heated, add haddock, skin side down, and cook for 4 minutes. Use a fish spatula to carefully flip the filets and cook for an additional 2 to 3 minutes.
6. Plate filets, skin side down, and top with a few tablespoons of Red Pepper Caper Relish. Serve with vegetables of your choice and a wedge or slices of reserved lemon half.