Zesty Haddock

Zesty Haddock

With Crushed Potatoes and Peas

Serves 4


  • 600g Floury Potato, unpeeled, cut into chunks
  • 140g Frozen Peas
  • 2 1/2 tbsp Extra Virgin Olive Oil
  • The juice and zest of 1/2 Lemon
  • 1 tbsp Capers, roughly chopped
  • 2 tbsp snipped Chives
  • 4 Haddock or other chunky white fish fillets, about 120g each
  • 2 tbsp Plain Flour
  • Broccoli to serve



  1. Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding pea 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 flour, tapping off any excess and season. Heat the reaming oil in a non-stick frying pan. Fry the fish for 2-3 minutes on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.

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