Zesty Haddock with Crushed Potatoes and Peas
Deborah
If you love fish…you’ll love this! A refreshing change to haddock in breadcrumbs or batter.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Main
Cuisine British
- 600g floury potatoes unpeeled and cut into chunks
- 140g frozen peas
- 3 tbsp extra virgin olive oil
- 0.5 lemon juice and zest
- 1 tbsp capers roughly chopped
- 2 tbsp snipped chives
- 4 haddock or other chunky white fish fillets about 120g each or use 2 small fillets per person
- 2 tbsp plain flour
- vegetables of your choice, to serve on the side
Cover the potatoes in cold salted water, bring to the boil, then turn down to a simmer. Cook for 10 minutes until tender, adding peas for the final minute of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp of extra virgin olive oil. Keep warm.
Meanwhile, for the dressing, mix 1 tbsp of extra virgin olive oil, the lemon juice and zest, capers and chives with some seasoning.
Dust the fish in the flour, tapping off any excess and season. Heat the remaining tbsp of extra virgin olive oil in a non-stick frying pan. Fry the fish for 2 to 3 minutes on each side until cooked, then add the dressing and warm through. Serve with the crushed potatoes and vegetables of your choice on the side.
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Keyword capers, chives, floury potatoes, frozen peas, haddock, healthy, vegetables, white fish fillets, zesty