Lemon-Caper Haddock with Cucumber and Fennel Salad

Ingredients

• • 1 ½ lb (675 g) haddock fillets or other white fish, cut crosswise into 2-inch (5 cm) pieces
  • 3 tbsp unsalted butter, diced
  • 1 tbsp capers
  • 1 lemon, zest finely grated
  • 4 Lebanese cucumbers, cut into thin rounds
  • 1 fennel bulb, thinly sliced on a mandoline
  • 1 shallot, thinly sliced on a mandoline
  • ¼ cup (10 g) dill, finely chopped
  • 2 tbsp (30 ml) white wine vinegar
  • 1 tbsp (15 ml) olive oil