Breaded Haddock with crispy lemon potatoes, crushed peas, cucumber & salsa verde
2 Donegal Catch Breaded Haddock Fillets
2 large Maris Piper potatoes
1 garlic clove, grated
50 ml olive oil
1 teaspoon dried oregano
Juice of ½ lemon
1 teaspoon semolina
For the salsa verde
1 garlic clove
30 grams fresh flat-leaf parsley
15 grams fresh basil
15 grams fresh mint
1 small handful of capers
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
For the crushed peas
100 grams Green Isle Garden Peas
Zest of ½ lemon
1 tablespoon extra virgin olive oil
1 cucumber, ribboned with a peeler, to serve
- Pre-heat oven to 200 C / 180 C fan / Gas Mark 6.
- Slice the potatoes into wedges and place into a pan of cold, salted water. Bring to the boil over a medium heat and once the water is boiling, cook for 6 minutes. Drain and let steam for at least 15 minutes.
- Whilst the potatoes are steaming, mix together the garlic, olive oil, lemon juice, oregano and a pinch of salt and pepper in a bowl. Once the potatoes are steamed, add to the dressing and toss to coat, then place on a baking tray and place into the oven for 20 minutes.
- Make the salsa verde by blitzing all the ingredients together, then set aside.
- Place the fish fillets on a baking tray and when the potatoes have had 20 minutes, place the baking tray with the fish on into the oven too and cook everything for a further 18-22 mins, until the fish is fully cooked through and the potatoes are golden and crisp.
- Make the crushed peas by placing the Green Isle Garden Peas into boiling water. Cover, bring back to the boil and simmer for 3-4 minutes. Drain and place into a food processor along with the lemon zest, olive oil and a pinch of salt and pepper then pulse gently until everything just comes together but there is still some texture.
- Divide the fish and potatoes between two plates then add the crushed peas and ribboned cucumber, finally drizzling the salsa verde over the top of everything.