The BBC Good Food logo
Zesty haddock with crushed potatoes & peas

Zesty haddock with crushed potatoes & peas

By
A star rating of 4.7 out of 5.101 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal305
fat8g
saturates1g
carbs31g
sugars2g
fibre4g
protein28g
low insalt0.71g
Advertisement

Ingredients

  • 600g floury potato, unpeeled, cut into chunks
  • 140g frozen peas
  • 2 ½ 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

Method

  • STEP 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.

  • STEP 2

    Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.101 ratings
Advertisement
Advertisement
Advertisement

Sponsored content