4 x 175 g (6oz) skinless, boneless, undyed smoked haddock fillets
75g (3oz) fresh white or brown breadcrumbs
½tbsp dried dill
Zest and juice of 1 lemon, plus lemon wedges to serve
350g (12oz) frozen peas
4 fresh mint leaves
2tbsp crème fraîche
Directions
Step 1
Preheat oven to 200°C (180°C fan) mark 6. Put the potatoes in a roasting tin and toss through 1tbsp of the oil and plenty of seasoning. Roast for 25min until tender.
Step 2
Meanwhile, dry fish fillets with kitchen paper, and lay on to a baking sheet. Mix together breadcrumbs, dill, lemon zest and juice and plenty of freshly ground black pepper. Top the fish fillets with the breadcrumb mix.
Step 3
When potatoes have 15min cooking time left, add the fish to the oven and bake for 12-15min until cooked through.
Step 4
While fish is cooking heat the peas in a pan of boiling water for 3-5min. Drain well, then whiz in a food processor (or with a stick blender) along with the mint and plenty of seasoning until fairly smooth. Return to the pan, stir in the crème fraîche and check the seasoning. Reheat gently.
Step 5
Serve the minted peas with the fish, roast potatoes and extra lemon wedges, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
