Zesty haddock with crushed potatoes & peas

30-60 minutes 4 servings 400 kcal or less easy fish haddock healthy recipes low fat mains midweek quick superhealthy vitamin c white fish

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Source

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

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.