This zesty haddock with crush potatoes and peas recipe features flaky fish served with crushed potatoes and vibrant peas. A healthy and easy seafood dinner that’s packed with flavour and ready in under 30 minutes!
I found the recipe on the BBC Good Food website. If you love fish…like me…you’ll love it too! A refreshing change to haddock in breadcrumbs or batter, which I also love…the capers and lemon make the dish really ‘zesty’!! Enjoy with the crushed potatoes and peas, and any other vegetables of your choice.
Tips
- Fish substitutes - use cod, pollock or tilapia if haddock is unavailable.
- Potato substitues - use sweet potatoes or cauliflower for a lighter, lower-carb version.
- Herbs and spices - try seasoning the fish with paprika, garlic powder or a pinch of cayenne pepper for added depth of flavour. Try swapping the chives in the dressing for fresh parsley or dill - they also pair beautifully with fish.
- Vegetarian option - replace the haddock with grilled halloumi or a seasoned tofu steak for a plant-based alternative.
- This zesty haddock with crushed potatoes and peas recipe is easily adapted if you're cooking for less or more people.
FREQUENTLY ASKED QUESTIONS
Haddock can be cooked in various ways, including pan frying, baking, or steaming. For this recipe, pan frying with a bit of oil or butter creates a lightly crispy exterior while keeping the fish tender and flaky.
Yes - frozen haddock works well. Be sure to thaw it completely in the fridge and pat it dry with kitchen roll before cooking to ensure even cooking and a good texture.
To avoid overcooking, cook the haddock over a medium heat and remove it from the pan as soon as it flakes easily with a fork. Typically, haddock takes about 3 to 4 minutes per side, depending on thickness.
This haddock pairs well with steamed asparagus, roasted vegetables, or a quinoa salad for a change in texture and flavour. You can also serve it over rice or couscous for a heartier option.
While it’s best enjoyed fresh, you can prepare the crushed potatoes and peas in advance and reheat them gently before serving. Cook the haddock just before serving to maintain its flaky texture.
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How to make this Zesty Haddock with Crushed Potatoes and Peas
Ingredients
- 600g floury potatoes, unpeeled and cut into chunks (5cm) (see Tips)
- cooking salt
- 140g frozen peas
- salt and freshly ground black pepper
- 3 tbsp extra virgin olive oil
- half a lemon, juice and zest
- 1 tbsp capers, roughly chopped
- 2 tbsp chives, snipped (see Tips)
- 4 haddock or other chunky white fish fillets (about 120g each), or use 2 small fillets per person (see Tips)
- 2 tbsp plain flour
- vegetables of your choice, to serve
Instructions
- Place the potatoes in a saucepan of cold salted water, bring to the boil, then turn down to a simmer. Cook for 10 minutes until tender, adding the peas for the final minute of cooking. Drain and roughly crush together with freshly ground black pepper and 1 tbsp of the extra virgin olive oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp of the 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 1 tbsp of extra virgin olive oil in a non-stick frying pan over a medium high heat. 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 peas, and vegetables of your choice on the side.
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Zesty Haddock with Crushed Potatoes and Peas
Ingredients
- 600 g (1.32 lb) floury potatoes unpeeled and cut into chunks (5cm) (see Notes)
- 140 g (1 cups) frozen peas
- 3 tbsp extra virgin olive oil
- half a lemon juice and zest
- 1 tbsp capers roughly chopped
- 2 tbsp chives snipped (see Notes)
- 4 haddock or other chunky white fish fillets (about 120g each) or use 2 small fillets per person (see Notes)
- 2 tbsp plain flour
- vegetables of your choice to serve
Instructions
- Place the potatoes in a saucepan of cold salted water, bring to the boil, then turn down to a simmer. Cook for 10 minutes until tender, adding the peas for the final minute of cooking. Drain and roughly crush together with freshly ground black pepper and 1 tbsp of the 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 1 tbsp of extra virgin olive oil in a non-stick frying pan over a medium high heat. 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 peas, and vegetables of your choice on the side.
Notes
- Fish substitutes - use cod, pollock or tilapia if haddock is unavailable.
- Potato substitues - use sweet potatoes or cauliflower for a lighter, lower-carb version.
- Herbs and spices - try seasoning the fish with paprika, garlic powder or a pinch of cayenne pepper for added depth of flavour. Try swapping the chives in the dressing for fresh parsley or dill - they also pair beautifully with fish.
- Vegetarian option - replace the haddock with grilled halloumi or a seasoned tofu steak for a plant-based alternative.
- This zesty haddock with crushed potatoes and peas recipe is easily adapted if you're cooking for less or more people.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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