Here’s another quick and healthy recipe. Needless to say it’s very tasty too! We had this on a Monday after a weekend of gloriously naughty calorific lunches and suppers – definitely made us feel ‘holier than thou’ and back on track for the rest of the week!
Ingredients serves 4
600g floury potatoes, unpeeled, cut into chunks
140g frozen peas
2½ tbsp extra-virgin olive oil
juice and zest lemon
2 tbsp capers, roughly chopped
2 tbsp snipped chives
4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person)
2 tbsp plain flour
Tbsp white balsamic (sometimes called White Condiment)
How to prepare
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 minute of cooking. Drain and roughly crush together, adding plenty of seasoning and tbsp butter. Keep warm.
Meanwhile, for the piquant dressing, mix 1 tbsp oil, tbsp white balsamic, the lemon juice and zest, capers and chives and plenty of Maldon salt and freshly ground black pepper.
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. Serve with the crush and drizzle over the dressing.
Recipe (slightly adapted) from Good Food Magazine, February 2011.