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Zesty Haddock
Print Recipe
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Main Courses
Servings
2
Ingredients
350
g
new potatoes
halved
300
g
Haddock loin
skin and boneless
90
g
frozen peas
200
g
runner beans
3
tbsp
olive oil
1
tbsp
capers
chopped
1
lemon
zested and juiced
1
tbsp
flour
to dust the fish
Instructions
Cook the potatoes in a saucepan for about 10 minutes or until soft.
Add in the peas for the last minute of cooking and then mash together and keep warm.
Cook the runner beans to your liking (2-3 minutes usually)
Make the dressing by mixing 2 tbsp. of the olive oil, capers, lemon zest and juice together. Season with salt and pepper to taste if desired.
Dust the fish fillets in the flour. Heat 1 tbsp. of oil in a non stick frying pan and fry the fish for 2-3 minutes on each side.
Add the dressing to the frying pan to warm through as you plate up the mash and veg. Place the fish on top and spoon over the dressing.
Notes
Nutrition per serving:
581 Kcal, 44g Protein, 44g Carbohydrate (8g sugars), 25g fat (4g saturates), 9g fiber.