Zesty haddock with crushed potatoes & peas

Name: Zesty haddock with crushed potatoes & peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g floury potato unpeeled; 140 g frozen peas; 2 ½ tbsp extra-virgin olive oil; 1 juice and zest ½ lemon; 1 tbsp capers roughly chopped; 2 tbsp snipped chives; 1 4 haddock or other chunky white fish fillets; 2 tbsp plain flour; 1 broccoli to serve

Prep: 15 minsCook: 20 mins

Prep

15 mins

Cook

20 mins

Servings

Difficulty

Medium

Dairy-FreeNut-FreeEgg-Free

(0)

This is one of my go to weeknight dinners because it comes together in just 35 minutes and tastes like you've spent hours in the kitchen. The haddock is beautifully flaky and mild, making it perfect for coating in a light flour crust, while the crushed potatoes give you that comforting, creamy base without any cream. I love adding capers and lemon zest for brightness, and the frozen peas are honestly just as nutritious as fresh ones, packed with fiber and protein. It's simple, satisfying, and won't break the bank either.

Ella x

Ingredients

Servings:

600 gfloury potato unpeeled(cut into chunks)
140 gfrozen peas
2 tbspextra-virgin olive oil
1juice and zest ½ lemon
1 tbspcapers roughly chopped
2 tbspsnipped chives
14 haddock or other chunky white fish fillets(about 120g each (or use 2 small per person)
2 tbspplain flour
1broccoli to serve

Detail level

Instructions

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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