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 
   

  Method

  1. 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.
  2. Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
  3. 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.