• 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


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.

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