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Recipe by olive magazine

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1. Cook the potatoes until tender, then add the frozen peas for the last 2 minutes of cooking. Gently crush with half the butter.
2. Heat the rest of the butter in a pan and cook the haddock for 3 minutes on each side. Remove the haddock then add a splash of wine or chicken stock and reduce a little. Stir in the chives.
3. Put the potato on 2 plates, top with the haddock and the chive butter.

Per serving

438 kcalories, protein 33g, carbohydrate 27.6g, fat 22.2 g, saturated fat 13.3g, fibre 3.1g, salt 3.33 g

Latest comments and suggestions

• Annie

  15 December 2008

  Annie rated and commented on this recipe

  

  Gosh, my family loved this! I did alter the recipe a litte before trying it though. I cooked small new potatoes and then crushed them gently and sprinkled with sea salt crystals and extra virgin olive oil. I cooked the peas separately. I did cook the haddock as per the recipe though and it was all really delicious.

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• Annie

  23 January 2009

  Annie commented on this recipe

  P.S After sprinkling crushed baby potatoes with olive oil and sea salt put them in a hot oven while you're cooking the fish and they will slightly crispy and delicious.

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• Wend

  26 January 2009

  Wend rated and commented on this recipe

  

  This was a last minute " What can I make with this smoked haddock I've bought?" and it was really easy, I had all the ingredients in my cupboards and it tasted amazing.

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• Colin Millar

  08 February 2009

  Colin Millar rated and commented on this recipe

  

  Couldn't get chives so used spring onions instead. Absolutely delicious! :-)

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• Steph

  27 February 2009

  Steph rated and commented on this recipe

  

  This was absolutely gorgeous. Really quick and simple, with only a few ingredients. I only had dried chives, but they worked beautifully. I also used just two teaspoons of butter for the potatoes and another two to fry the haddock, to try and keep the fat to a minimum, and it still retained the buttery flavour but only worked out at 5 weightwatchers points per serving! Amazing!

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• Jahane

  01 July 2009

  Jahane commented on this recipe

  This is gorgeous, cheap and ridiculously quick to make on a week night. I actually made it with sweetcorn rather than peas and served some broccoli on the side, which worked a treat.

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• Jahane

  01 July 2009

  Jahane rated this recipe

  

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• suzy

  31 July 2009

  suzy rated and commented on this recipe

  

  Absolutely scrummy, will do this one again!

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• Les The Weasel

  30 August 2009

  Les The Weasel commented on this recipe

  Threw this together in no time and it was trully delicious! I used potatoes and chives from the garden which meant this was a very cheap meal. Simmered chicken stock with chives for a good 10 minutes until chives broke down and the result was amazing! Will defo do again! 10/10

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• Les The Weasel

  30 August 2009

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Ingredients

• 300g small salad potatoes , halved
• 2 handfuls frozen peas
• 50g butter
• 2 smoked haddock fillets, about 150g each
• a splash white wine or chicken stock
• ½ small bunch chives , chopped

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Ingredients

• 300g small salad potatoes , halved
• 2 handfuls frozen peas
• 50g butter
• 2 smoked haddock fillets, about 150g each
• a splash white wine or chicken stock
• ½ small bunch chives , chopped

Per serving

438 kcalories, protein 33g, carbohydrate 27.6g, fat 22.2 g, saturated fat 13.3g, fibre 3.1g, salt 3.33 g

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