Zesty Haddock with Crushed Potatoes & Peas

Ingredients

• Potato

  Flesh and skin, raw

  3 cup, diced or 450g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Lemon zest

  ½ lemon or 2g

• Capers

  Canned

  1 tbsp, drained or 9g

• Chives

  Raw

  2 tbsp chopped or 6g

• Haddock

  Fish, raw

  16 oz or 454g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

Directions

1. Place the potatoes in a saucepan, cover with cold water, and bring to a boil. Reduce to a simmer and cook for 10 minutes until tender, adding the peas in the last minute. Drain, roughly crush, and season with salt, pepper, and a third of the olive oil. Keep warm.
2. Combine half of the remaining olive oil with lemon juice, zest, capers, and chives to make the dressing.
3. Dust the haddock with flour, shaking off excess, and season with salt and pepper. Heat the remaining olive oil in a non-stick frying pan and fry the fish for 2-3 minutes on each side until cooked through. Add the dressing and warm through before serving with the crushed potatoes and peas.

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