As most of you know, my husband Bill has life-threatening allergies to food additives and preservatives, so eating at a restaurant is often not easy. However, a number of chefs at Toronto restaurants are able to accommodate him, including Jake at the Harbord House, Kevin at Matisse and Courtney at the Duke of Devon. This simple and tasty fish recipe is adapted from Courtney’s version. You can make it as hot or mild as you wish and it takes less than 20 minutes to make, including marinating.

Make this marinade as spicy or mild as you like

Marinate fish for 10 minutes

To avoid additives and preservatives in this recipe, use freshly squeezed lemon juice.

Bill's Fish


2 tbsp olive oil, plus oil for pan

2 tbsp freshly squeezed lemon juice

Chopped banana peppers or jalapeno peppers, to taste

Salt and pepper to taste

Chopped fresh cilantro

4 fillets of Haddock or other white fish


Preheat oven to 350 degrees. Mix together first five ingredients in a small bowl and then pour over fish. Marinate for 10 minutes. Heat a small amount of oil in an oven-proof pan over high heat. Flash fry fish for three minutes on one side. Flip and bake in oven for 5 minutes, or until done. Serves 2.

Adapted from a recipe by Chef Courtney at the Duke of Devon