Ingredients
Preparation
- 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.
Cook’s Tip
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.