I found this recipe for zesty haddock with crushed potatoes and peas 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 crushed potatoes and vegetables of your choice.
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Ingredients
- 600g floury potatoes, unpeeled 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
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Instructions
- 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 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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Zesty Haddock with Crushed Potatoes and Peas
Ingredients
- 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
Instructions
- 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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