Fillets of Haddock with Crushed potatoes with Tomato and Herb Relish


This particular dish would be fantastic to serve as a dinner party option. The colours of the dish are fantastic and it a great main course for this time of year.

Preparation time: 20 minutes

Cooking time: 20 minutes

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Serves: 4 people

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Crushed Potatoes with Olive Oil:
Tomato & Herb Relish


  1. Heat a pan with a little oil and pan fry fish on both sides until they are golden brown. (2-3 minutes on each side should be sufficient).
  2. Season the fish on the pan with a little lemon juice

Crushed Potatoes with Olive Oil

  1. Cut the potatoes into cubes-no need to peel them and place them in a large saucepan of water.
  2. Bring to the boil and simmer until tender.
  3. Drain the potatoes, steam until soft and then add in the chopped parsley and the olive oil and mash gently with the back of a fork.

Tomato and Herb Relish

  1. Place the parsley, mint and basil in a mixing bowl
  2. Add in the chopped tomatoes and capers if using.
  3. Mix in the 3 cloves of garlic.
  4. In a separate bowl mix together the olive oil, white wine vinegar, sugar and seasoning.
  5. Pour these over the chopped herb mixture and allow to rest for at least 30 minutes.
  6. Store in your fridge for up to three days.


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