Bring back parsley mash! And what better way to accompany it than a delicious fillet of pan-fried haddock. Comfort food with a modern twist.
For the salsa verde
- Preheat the oven to 200C/fan 180C/gas mark 6. Bring a pan of water to the boil, add the potatoes and cook for around 15 minutes until soft. Drain really well and mash. Mash in the butter and parsley, season with salt and pepper and cover to keep warm.
- Dust the haddock fillets with a little flour and heat a splash of oil in a large non-stick frying pan until hot. Add the haddock, skin side down, and cook for 2 minutes until crispy. Transfer to a baking sheet and finish cooking in the oven for 5-6 minutes.
- Meanwhile combine all the salsa verde ingredients except the olive oil in a large bowl. Gradually stir in the oil until you get a thick dressing. Taste adding salt and pepper accordingly.
- Serve the haddock sat on top of the mash with a good dollop of salsa verde dripping down the fish.
If you want to reduce the carbs, serve this with parsley cauli rice instead of mash - a trimmed cauliflower, blitzed in the food processor and steamed in the microwave until tender, seasoned and with the parsley stirred through.