Zesty Haddock

Boil the potatoes for 10 mins or until tender, adding the peas for the final minute. Drain and crush together with a fork, seasoning well as you go and stirring in 1 tbsp oil. Set aside. Meanwhile, mix 1 tbsp of oil, the lemon zest and juice, capers and chives to make a dressing.
Dust the fish fillets in the seasoned flour, then fry in the remaining oil for 3 mins on each side. Serve on plates, drizzle with the dressing and add a heap of the potatoes and peas on the side.

20 mins

4 serving

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