White Vinegar-Glazed Haddock Fillet with Arugula

Tex-mex-inspired comfort food: tender haddock fillet paired with arugula, yellow squash and horseradish root and black beans, finished with parsley and rosemary and a hit of asafoetida and anise seed. 1. Pat the haddock fillet dry and season with sea salt, asafoetida and anise seed. 2. Heat avocado oil in a heavy pan and braise the haddock fillet until it develops a deep golden crust, about 22 minutes. 3. Add arugula, yellow squash and horseradish root to the pan and cook until just tender, stirring in parsley and rosemary for fragrance. 4. Cook the black beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of white vinegar before serving hot.