- 600g floury potato, unpeeled, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 140g frozen peas
- 2½ tbsp extra-virgin olive oil
- juice and zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 tbsp capers, roughly chopped
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 2 tbsp snipped chives
- 4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person)
A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…
- 2 tbsp plain flour
- broccoli, to serve
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
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.
Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
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.