Zesty Haddock with Crushed Potatoes and Peas Recipe
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.
- 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
