Zesty Haddock with Crushed Potatoes, Peas, and Lemon Capers Recipe

Introduction

This zesty haddock dish pairs tender, flaky white fish with flavorful crushed potatoes and sweet peas. The lemony caper dressing adds a bright, fresh touch, making it a perfect weeknight meal that’s both simple and satisfying.

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

1. Step 1: Cover the potatoes with cold water in a pan and bring to the boil. Reduce to a simmer and cook for 10 minutes until tender, adding the peas for the final minute. Drain and roughly crush the potatoes and peas together, seasoning well and stirring in 1 tablespoon of olive oil. Keep warm.
2. Step 2: Prepare the dressing by mixing 1 tablespoon of olive oil with the lemon juice, lemon zest, chopped capers, snipped chives, and a pinch of seasoning.
3. Step 3: Dust the fish fillets evenly with the plain flour, shaking off any excess, and season well. Heat the remaining 1½ tablespoons of oil in a non-stick frying pan over medium heat.
4. Step 4: Fry the fish for 2-3 minutes on each side until cooked through and golden. Pour the dressing over the fish and warm everything together for another minute.
5. Step 5: Serve the haddock topped with the lemon and caper dressing alongside the crushed potatoes and steamed broccoli.

Tips & Variations

• For extra flavor, try adding a clove of crushed garlic to the oil when frying the fish.
• If fresh chives aren’t available, substitute with finely chopped spring onions or parsley.
• Swap haddock for cod or pollock if preferred; just adjust cooking times if fillets are thicker.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a frying pan or microwave to avoid drying out the fish. The crushed potatoes can be refreshed with a splash of olive oil if they seem dry after reheating.

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 and will add a lovely sweetness. Add them during the last minute of cooking just like the frozen peas.

What can I serve instead of broccoli?

As an alternative, green beans, asparagus, or a simple side salad all work well with this dish.

Zesty Haddock with Crushed Potatoes, Peas, and Lemon Capers Recipe

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★★★★★

4.5 from 109 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This vibrant Zesty Haddock recipe features tender white fish fillets pan-fried to perfection and served alongside fluffy crushed potatoes mixed with sweet peas. Enhanced by a bright lemon, caper, and chive dressing, it’s a fresh and flavorful dish perfect for a wholesome lunch or dinner.

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Ingredients

Scale 1x2x3x

Potatoes & Vegetables

• 600g floury potatoes, unpeeled, cut into chunks
• 140g frozen peas
• Broccoli, to serve (quantity as desired)

Dressing

• 2½ tbsp extra-virgin olive oil, divided
• Juice and zest of ½ lemon
• 1 tbsp capers, roughly chopped
• 2 tbsp snipped chives

Fish

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

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Instructions

1. Cook Potatoes and Peas: Place the cut potatoes in a pot and cover them with cold water. Bring to a boil, then reduce to a simmer and cook for 10 minutes until tender. Add the frozen peas during the last minute of cooking. Drain both and set aside.
2. Crush Potatoes and Peas: Roughly crush the drained potatoes and peas together in the pot or a bowl. Season generously with salt and pepper, then stir in 1 tablespoon of olive oil. Keep this warm while preparing the fish.
3. Make the Dressing: In a small bowl, whisk together 1 tablespoon olive oil, lemon juice and zest, chopped capers, snipped chives, and a pinch of seasoning. Set the dressing aside to infuse flavors.
4. Prepare Fish: Pat the haddock fillets dry and dust them evenly with plain flour, tapping off any excess. Season lightly with salt and pepper.
5. Cook Fish: Heat the remaining 1½ tablespoons of olive oil in a non-stick frying pan over medium heat. Fry the fish fillets for 2 to 3 minutes on each side until cooked through and golden.
6. Add Dressing and Warm Through: Pour the prepared lemon-caper dressing over the cooked fish in the pan. Warm everything together for about 1 minute to let the flavors meld.
7. Serve: Plate the fish with a generous helping of the crushed potatoes and peas, and steamed broccoli on the side. Enjoy immediately.

Notes

• Use floury potatoes such as Maris Piper or Yukon Gold for the best texture when crushing.
• If fresh broccoli is unavailable, frozen broccoli can be steamed as a convenient alternative.
• You can substitute haddock with cod, pollock, or any firm white fish.
• For extra zest, add a sprinkle of lemon zest just before serving.
• Adjust seasoning in the dressing to taste, adding more lemon juice for tang if desired.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: British

Keywords: haddock recipe, crushed potatoes, peas, lemon dressing, quick fish dinner, healthy fish meal