Zesty haddock with crushed potatoes & peas

• floury potato↗600g g

  unpeeled, cut into chunks

• frozen peas↗140g g
• extra-virgin olive oil↗2 ½ tbsp tbsp
• lemon↗juice and zest ½
• capers↗1 tbsp tbsp

  roughly chopped

• snipped chives2 tbsp tbsp
• haddock↗4

  or other chunky white fish fillets, about 120g each (or use 2 small per person)

• plain flour↗2 tbsp tbsp
• broccoli↗

  to serve

Step-by-step instructions

1. 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. 2

   Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.

3. 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.