Zesty haddock with crushed potatoes and peas

Ingredients

600g (1lb5oz) floury potatoes, unpeeled, cut into chunks

140g (5oz) frozen peas

Salt and pepper

2½ tbsp extra-virgin olive oil

Juice and zest ½ lemon

1 tbsp capers, roughly chopped

4 haddock or other chunky white fish fillets, about 120g (4½oz) each

2 tbsp seasoned plain flour

Steamed broccoli, to serve

Method

Cover the potatoes in cold water in a pan, bring to the boil, then lower to a simmer. Cook for 10 mins until tender, adding the peas for the final minute of cooking.

Drain and roughly crush together, season well and add 1 tbsp of the oil. Keep warm.

For the dressing, mix 1 tbsp of the oil, the lemon juice and zest, capers and season.

Dust the fish in the seasoned flour, tapping off any excess, and season. Heat the 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 crushed potatoes and peas, and some steamed broccoli.

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