Zesty haddock with crushed potatoes & peas

Zesty haddock with crushed potatoes & peas

  • 1
  • 2
  • 3
  • 4
  • 5
(40 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 15 mins Cook: 20 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving

kcalories
305
protein
28g
carbs
31g
fat
8g
saturates
1g
fibre
4g
sugar
2g
salt
0.71g
Save to My Good Food
Please sign in or register to save recipes.

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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Recipe from Good Food magazine, February 2011

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
krissyb's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is lovely and makes a great light, midweek dinner.

Pages

Questions

Tips