Baked Haddock with Bombay Potatoes

INGREDIENTS

Serves 4






8 medium Rooster potatoes, peeled and cut into 2cm dice
2 tbsp rapeseed oil
1 shallot, finely diced
2 tbsp curry powder
1 tbsp tomato purée
4 haddock fillets, skin on
1 tbsp butter
200g rainbow chard (or baby spinach), chopped
1 tsp lemon juice
200g fresh or frozen peas
fine sea salt and freshly ground black pepper





METHOD





Cook the potatoes in boiling salted water for 10 to 12 minutes, until they are nearly cooked but still a little firm in the centre. Drain and set aside.


Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Add the shallot and cook for 30 seconds, then add the curry powder, tomato purée and a generous pinch of salt. Cook for 1 minute, stirring constantly.


Add the parboiled potatoes to the pan and cook for a further 6 to 8 minutes, until the potatoes are fully cooked and have crisped up a bit but are still holding their shape and not falling apart. Remove the pan from the heat.


Heat the remaining tablespoon of oil in a separate non-stick frying pan over a medium heat. Season the haddock with salt and pepper, then place it in the hot pan, skin side up, and cook for 2 minutes. Don’t move the fish around, just allow it to sit there for the full 2 minutes.


Add the butter to the pan, then carefully turn over the fillets and cook for a further 2 minutes. As the butter melts and begins to foam, baste the fish with it for 1 or 2 minutes more. Every fillet of fish is different, so if a fillet is a little thicker than the others, it may need another minute or two.


Put the pan with the potatoes back on a medium heat. Add the chard and a squeeze of lemon juice and cook for 1 minute, just until it’s heated through.


Transfer the fish to four serving plates. Add the peas to the pan you cooked the fish in and cook for 1 minute in the buttery pan juices.


To serve, place the Bombay potatoes and peas onto your serving plate and top with the haddock.