Zesty haddock with crushed potatoes & peas

Lower sugar recipe for 4 people, takes only 20 mins; recipe has potato, frozen pea, extra-virgin olive oil, lemon, caper, chive, haddock, plain flour and broccoli.

Zesty haddock with crushed potatoes & peas

Zesty haddock with crushed potatoes & peas

Recipe by Chef Soomro Course: Lower sugar


Prep time

15 mins


  • Extra Virgin Olive Oil: 2 1/2 tbsp extra-virgin olive oil
  • Lemon: juice and zest 1/2 lemon
  • Chive: 2 tbsp snipped chives
  • Frozen Pea: 140g frozen peas
  • Broccoli: broccoli, to serve
  • Potato: 600g floury potato, unpeeled, cut into chunks
  • Plain Flour: 2 tbsp plain flour
  • Caper: 1 tbsp capers, roughly chopped
  • Haddock: 4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person)


  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.