Zesty haddock with crushed potatoes & peas

Zesty haddock with crushed potatoes & peas

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(75 ratings)

Prep: 15 mins Cook: 20 mins


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

  • Healthy

Nutrition: per serving

  • kcal305
  • fat8g
  • saturates1g
  • carbs31g
  • sugars2g
  • fibre4g
  • protein28g
  • salt0.71g
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  • 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…

  • 1 tbsp capers, roughly chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 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…


  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.

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Comments, questions and tips

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21st Jun, 2013
This is honestly divine. I was a little sceptical (I think because it seemed to easy) but the dressing is stunning - make as much of it as you can! You can always switch round the veg too, but I think the dressing is something I will be repeating a lot!
23rd May, 2013
Really nice midweek meal! The sauce is gorgeous although I was cooking for 2 and doubled the quantity which was just enough! I would recommend doing 4x the amount if I was cooking for 4! Apart from that, so quick, easy and healthy and prefect with a glass of white wine
29th Mar, 2013
Easy and delicious! I think I might double the dressing next time too, only because it was sooo tasty!
15th Feb, 2013
Very tasty, one of the best fish recipes I've tried. Will definitely make it again.
sllyst's picture
5th Feb, 2013
Made a lovely low fat and healthy meal, would definitely make it again!
30th Jan, 2013
Loved this! I was making it for two but, having read all the comments above, made sauce for four... and still we could have done with more! I'm not overly keen on capers so mixed a good teaspoon of caper paste with the lemon juice and olive oil. I also used spring onions in preference to chives. Very simple. Very tasty. Clean plates. A winner!
26th Jan, 2013
Lemon was overpowering, so would use less next time. Apart from that, was lovely, will cook again
philinbrighton's picture
14th Jan, 2013
I loved this. Very good diet dish. I replaced the chives with some finely chopped shallot (which I let soften in the vinegarette for a few minutes to soften). I've always struggled to like haddock, generally eating it because it's low fat, but this was yummer-roo!
3rd Dec, 2012
I made this for my 5 and 4 year olds and they LOVED it (and the 5 year old generally groans when I say I'm making fish). Really tasty. Really fast & easy!
18th Nov, 2012
Quick and easy to cook and was enjoyed by family. Doubled the sauce and think potato/pea crush would benefit from adding mint. Would be interested to try salmon as mentioned by another comment but would use less oil.


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