Fillets of Haddock with Crushed Potatoes and Tomato and Herb Relish
by SuperValu
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.
4 people20 minutes20 minutes
Ingredients
4 - SuperValu Haddock fillets
0 - SuperValu Lemon
juiced
1tbspSuperValu Olive Oil
0 - SuperValu Whole Black Peppercorns
Crushed Potatoes with Olive Oil:
2tbspSuperValu Olive Oil
1tbspSuperValu Parsley
chopped
12 - SuperValu Potatoes
Tomato & Herb Relish
2tbspCapers
rinsed (optional)
1tbspSugar
2tbspSuperValu Fresh Basil
chopped
2tbspSuperValu Fresh Mint
chopped
3clovesSuperValu Garlic
roughly chopped
150mlSuperValu Olive Oil
2tbspSuperValu Parsley
chopped
2 - SuperValu Plum Tomatoes
de-seeded and chopped finely
1tbspSuperValu White Wine Vinegar
0 - SuperValu Whole Black Peppercorns
Method
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).
Season the fish on the pan with a little lemon juice
Crushed Potatoes with Olive Oil
Cut the potatoes into cubes-no need to peel them and place them in a large saucepan of water.
Bring to the boil and simmer until tender.
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
Place the parsley, mint and basil in a mixing bowl
Add in the chopped tomatoes and capers if using.
Mix in the 3 cloves of garlic.
In a separate bowl mix together the olive oil, white wine vinegar, sugar and seasoning.
Pour these over the chopped herb mixture and allow to rest for at least 30 minutes.