Breaded Whiting with hasselback potatoes and peas

Enjoy our Irish caught, Breaded Whiting with some Garden Peas and Hasselback potatoes. Switch up your potato sides with Hasselback potatoes, these wholesome baked potatoes have crispy edges with middles as creamy as mashed potatoes. Our Breaded Whiting is high in protein which helps to maintain and grow muscles, a source of selenium to help our immune system work normally and low in saturated fat helping you to maintain normal cholesterol levels. This recipe is a tasty new way to help you and your family get their two portions of fish per week. as recommended by Bord Bia and the Irish Heart Foundation.
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4 Donegal Catch Breaded Whiting Fillets

200 grams Green Isle Garden Peas

For the hasselback potatoes:

750 grams baby potatoes

75 grams butter, melted, plus 1 tablespoon

2 tablespoons olive oil

1 garlic clove, finely grated

1 teaspoon dried rosemary

1 teaspoon dried thyme

Lemon wedges, to serve


  1. Preheat the oven to 200 C / 180 C fan.
  2. Carefully make small vertical slits, about 2mm apart, three-quarters of the way down each potato, all the way along. To make this easier, you can place the potatoes in between the handles of 2 wooden spoons – this will stop the knife from slicing all the way through the potatoes. You want to form a concertina shape in the potatoes.
  3. Put the potatoes in a large roasting tray. Mix together the 75 grams of butter, oil, garlic, rosemary and thyme and brush over the potatoes. Season with salt and pepper and roast for 20 mins.
  4. Remove from the oven and baste them with the melted butter from the tray. Return to the oven and roast for a further 20 mins. Repeat once more, basting the butter into the cuts in the potatoes that will have opened up by now and return to the oven for a further 20 minutes, along with the Donegal Catch Breaded Whiting Fillets, until the potatoes are golden and crispy around the edges and the fish is cooked through.
  5. For peas, boil in salted water for 3 - 4 minutes then mix with 1 tablespoon butter and some salt and pepper. Serve immediately with the fish, potatoes and a lemon wedge.

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