Name: Zesty haddock with crushed potatoes & peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 600g floury potato unpeeled, cut into chunks; 140g frozen peas; 2 ½ 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

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Zesty haddock with crushed potatoes & peas

Zesty haddock with crushed potatoes & peas

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.8 out of 5.136 ratingsRate

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Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves

Healthy

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A nice rice pudding

A star rating of 4.7 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

600g floury potato

unpeeled, cut into chunks
140g frozen peas
2 ½ 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

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Nutrition: per serving

kcal305
fat8g
saturates1g
carbs31g
sugars2g
fibre4g
protein28g
salt0.71g

low

Method

step 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.
step 2

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

Recipe from Good Food magazine, February 2011

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A star rating of 4.8 out of 5.136 ratings

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