Zesty haddock with crushed potatoes & peas

Ingredients

Instructions

1. Cover the potatoes with cold water in a pan and bring to the boil, then lower to a simmer. Cook for
   10 minutes until tender, adding the peas for the final minute of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp of the oil. Keep warm.
2. Meanwhile, for the dressing, mix 1 tbsp of the oil, the lemon juice and zest, capers and chives with some seasoning.
3. Dust the fish in the flour, tapping off any excess, and season. Heat the remaining oil in a non-stick frying pan. Fry the fish for
   2-3 minutes on each side until cooked, then add the dressing and warm through. Serve with the potato-and-pea crush and some steamed broccoli.

Nutrition

BBC Good Food: Low-fat Feasts