Wild Haddock in a Caper & Lemon Vinaigrette (To Counteract Artificial Blue Light Damage)

Sustainable wild haddock from small-scale, low-impact local fisheries meets salty capers and tangy lemon in a simple, tasty vinaigrette. The best thing about fish is that it's easy and quick to make, and when wild caught, it’s one of the best classic "superfoods" for human optimization in today's tech screen heavy environment with its bioavailable omega-3 DHA in SN-2 position (aka not in algae or krill oils—just in seafood), allowing you to absorb full spectrum sunlight properly and to modulate every biological process and circadian clock genes.

Today, the Bazan effect (recycling DHA) in human biochemistry has been destroyed with evolution, and with today’s tech screen heavy lifestyles comes the requirement for DHA from wild caught seafood to preserve our photoreceptors that get destroyed by artificial blue light from tech screens and nnEMFs.

DHA is needed for circadian clock machinery and your photoreceptors processing sunlight as an electrical signal. When in this SN-2 position, it becomes planar, and turns the central retinal pathways of the retinohypothalamic tracts into an LED array that targets melanin all over the brain, which absorbs all sunlight, ROS and RNS, creating plenty of electrons to power your system. Make sure your photoreceptors are optimally ready for the sunlight, with sunlight exposure as the paint and electrons acting as the canvas, boosted by the molecule in seafood that lets you decode wireless communication with the sun. Grass-fed and finished beef may be great nutrition, but wild caught fish is more important here.

Seafood and sunlight help you evolve and adapt optimally in today’s tech-heavy world.

In small-town Canada, I grew up on that awful frozen processed breaded fish from the supermarkets, but this recipe is much more refreshing and traditional without the deep fried pesticide GMO seed oil riddled wheat batter and factory farmed fish. O3 fatty acids (DHA/EPA) even help to displace any O6 fatty acids from industrialized veg/seed oils from your tissue at a faster rate while regenerating the photoreceptors in your eyes and skin, restoring your mitochondrial function and circadian clocks with full spectrum sunlight exposure (all while minimizing tech screen/artificial light exposure to the best extent you can handle).

Enjoy this recipe with sweet potato fries, zucchini pesto noodles, or soup!

Ingredients for the fish

• 1 or 2 lbs wild haddock, or other white fish

• Flaky sea salt, to taste

• Wild dulse flakes  

Ingredients for the vinaigrette

• 1 tbsp organic capers, finely chopped

• 1/2 organic shallot, or 1 tbsp organic red onion, finely sliced 

• Grated zest of 1 organic lemon 

• Freshly squeezed juice of 1/2 organic lemon

• 1/4 cup biodynamic olive oil

• 1/4 cup organic dill, freshly chopped

Method

1. Preheat the oven to 375 F. Make the lemon vinaigrette. Add the capers and onion to a small bowl. Grate in the lemon, add the juice, olive oil and chopped dill, and set aside.  

2. On a cast iron or uncoated stainless steel pan, fry the fish skin side down for just 1 minute. Remove and transfer the fish to a baking dish. 

3. Season the fish with sea salt and sprinkled dulse, then spread the vinaigrette over the fish. Bake the fish for 8-10 minutes, or until cooked through. Garnish with additional fresh dill, if desired. Enjoy!

Tips

• The vinaigrette recipe makes plenty extra that can be used for salads, garnishes, or other recipes. Only use as much vinaigrette as you need for the amount of fish you have (to avoid wasting it!). 

• The capers are salty as is, so avoid going too heavy on the sea salt.