Introduction

Zesty haddock with crushed potatoes and peas is a bright, flavorful dish perfect for a light yet satisfying meal. Combining tender fish with lemony dressing and hearty potatoes makes it a great choice for any night of the week.

Zesty Haddock with Crushed Potatoes and Peas Recipe - Recipe Image

Ingredients

600g floury potatoes, unpeeled, cut into chunks
140g frozen peas
2½ tbsp extra-virgin olive oil
juice and zest of ½ lemon
1 tbsp capers, roughly chopped
2 tbsp snipped chives
4 haddock or other chunky white fish fillets, about 120g each (or 2 small per person)
2 tbsp plain flour
broccoli, to serve

Instructions

Step 1: Place the potatoes in a pan and cover with cold water. Bring to the boil, then reduce to a simmer and cook for 10 minutes, or until tender. Add the frozen peas for the last minute of cooking.
Step 2: Drain the potatoes and peas, then roughly crush them together in the pan. Season well and stir in 1 tablespoon of olive oil. Keep warm while you prepare the rest.
Step 3: In a small bowl, mix 1 tablespoon olive oil with the lemon juice and zest, capers, and chives. Season to taste to make the dressing.
Step 4: Lightly dust the fish fillets in plain flour, shaking off any excess. Season with salt and pepper.
Step 5: Heat the remaining 1½ tablespoons of olive oil in a non-stick frying pan over medium heat. Fry the fish for 2 to 3 minutes on each side until cooked through and golden.
Step 6: Pour the lemon and caper dressing over the fish in the pan and warm gently for a minute.
Step 7: Serve the fish with the crushed potatoes and peas, alongside steamed broccoli or your preferred green vegetable.

Tips & Variations

Swap haddock for cod or pollock if preferred, for a similar flaky texture.
Add fresh herbs like parsley or dill to the crushed potatoes for extra flavor.
For a creamier mash, add a splash of milk or butter when crushing the potatoes and peas.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water to keep the fish moist. The crushed potatoes can be reheated in the microwave or on the stovetop.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Add them in the last few minutes of cooking time just like frozen peas to ensure they stay tender but not overcooked.

What if I don’t have capers?

If you don’t have capers, you can substitute with chopped green olives or a small amount of finely chopped pickles to retain the tangy flavor in the dressing.

Zesty Haddock with Crushed Potatoes and Peas Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

A vibrant and flavorful dish featuring tender haddock fillets pan-fried to perfection, served alongside zesty crushed floury potatoes and sweet peas, finished with a bright lemon, caper, and chive dressing. This meal is both comforting and refreshing, ideal for a wholesome lunch or dinner.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Frying
Cuisine: British
Diet: Halal

Ingredients

Scale

Potatoes & Peas

600g floury potatoes, unpeeled, cut into chunks
140g frozen peas
1 tbsp extra-virgin olive oil
Salt and freshly ground black pepper, to taste

Dressing

1½ tbsp extra-virgin olive oil (divided: 1 tbsp for potatoes, 1½ tbsp for dressing and frying)
Juice and zest of ½ lemon
1 tbsp capers, roughly chopped
2 tbsp snipped chives
Salt and freshly ground black pepper, to taste

Fish & Serving

4 haddock or other chunky white fish fillets, about 120g each (or 2 small per person)
2 tbsp plain flour
Broccoli, to serve

Instructions

Cook Potatoes and Peas: Place the potato chunks into a pot and cover with cold water. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes or until the potatoes are tender when pierced with a fork. Add the frozen peas for the final 1 minute of cooking. Drain well.
Crush Potatoes and Season: While still warm, roughly crush the potatoes and peas together in the pot. Add 1 tablespoon of extra-virgin olive oil, salt, and freshly ground black pepper to taste. Stir gently to combine and keep warm.
Prepare the Dressing: In a small bowl, mix together 1½ tablespoons of extra-virgin olive oil, the juice and zest of half a lemon, chopped capers, chopped chives, and a pinch of salt and pepper. Set aside.
Prepare the Fish: Pat the haddock fillets dry with paper towels. Lightly dust each fillet with plain flour, tapping off any excess. Season with salt and pepper on both sides.
Fry the Fish: Heat the remaining 1 tablespoon of olive oil in a non-stick frying pan over medium heat. Once hot, add the haddock fillets and cook for 2-3 minutes on each side until golden and cooked through.
Warm Dressing with Fish: After flipping the fish to the second side, spoon the prepared lemon, caper, and chive dressing over the fillets in the pan. Warm through gently for about 1 minute.
Prepare the Broccoli: While the fish cooks, steam or boil the broccoli until tender but still crisp, about 4-5 minutes.
Serve: Plate the zesty crushed potatoes and peas alongside the pan-fried haddock with dressing poured over. Add a portion of broccoli to complete the meal. Serve immediately.

Notes

Use floury potatoes such as Maris Piper or Russet for the best crushed texture.
If fresh haddock is unavailable, other chunky white fish like cod or pollock work well.
Ensure the pan is hot before adding the fish to get a nice sear without sticking.
The dressing doubles as a sauce when warmed in the pan with the fish; avoid overheating to keep the fresh lemon flavor.
This dish pairs well with a light white wine such as Sauvignon Blanc or a crisp lager.

Keywords: haddock recipe, crushed potatoes, peas, lemon dressing, pan-fried fish, easy fish dinner, healthy fish meal