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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

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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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