Zesty haddock with crushed potatoes & peas
Ingredients
- 600g floury potatoes, unpeeled, cut into chunks
- 140g frozen peas
- 2½ tbsp extra-virgin olive oil
- juice and zest ½ lemon
- 1 tbsp capers, roughly chopped
- 2 tbsp snipped chives
- 4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person)
- 2 tbsp plain flour
- broccoli, to serve
-
Prep: 15 mins
Cook: 20 mins
Easy
Serves 4
- Cover the potatoes in cold water, bring
to the boil, then turn to a simmer. Cook
for 10 mins until tender, adding peas for
the final min of cooking. Drain and
roughly crush together, adding plenty of
seasoning and 1 tbsp oil. Keep warm.
- Meanwhile, for the dressing, mix 1 tbsp
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 remaining
oil in a non-stick frying pan. Fry the fish
for 2-3 mins on each side until cooked,
then add the dressing and warm through.
Serve with the crush and broccoli.
