Name: Tom Kerridge's crispy haddock with lemon Jersey Royals
Total time: 1500 s
Yield: 2
Ingredients: 300 gram Jersey royal potato; 80 gram white cob bread; 60 gram unsalted butter; 2 tablespoon extra virgin olive oil; 4 skinless haddock loin; 3 tablespoon plain flour; 1 lemon; 3 tablespoon non pareilles capers; 25 gram dill; 100 gram frozen garden peas; 1 lemon

Step 1

Put the Jersey royal potatoes (300 g) into a small saucepan and cover with cold water. Sprinkle with salt and place over a high heat and bring to the boil. Reduce to a simmer and cook for 12 minutes or until the potatoes are just tender.

Step 2

Meanwhile, place the M&S hand-finished white cob bread (80 g) onto a chopping board and remove the crust with a sharp knife. Cut the bread into 2cm pieces and transfer to a mini food processor. Pulse until you are left with chunky crumbs.

Step 3

Add 20g of the unsalted butter (20 g) to a small frying pan and place over a medium-high heat. When the butter is foaming, add the crumbs to the pan and stir for 4-5 minutes or until the crumbs turn a golden brown. Remove the pan from the heat and leave to cool slightly. Add the zest from the lemon (1) and half the dill (25 g) to the crumbs and stir well.

Step 4

Season both sides of the M&S skinless haddock loins (4) . Dust both sides of the fillets with the plain flour (25 g) and shake off any excess. Add another 20g of unsalted butter (20 g) with half the M&S unfiltered extra virgin olive oil (15 mL) to a frying pan and melt over a medium high heat until foaming. Place the fish in the pan and cook for 3 minutes on each side.

Step 5

Add the M&S frozen British garden peas (100 g) to the potatoes to warm through and then drain well. Transfer to a heatproof bowl. Add the remaining unsalted butter (20 g) to a small saucepan along with the M&S unfiltered extra virgin olive oil (15 mL) and heat through until the butter has melted. Add the lemon juice, remaining dill, M&S nonpareilles capers (35 g) , and season well. Stir to combine then pour over the potatoes.

Step 6

Place the haddock on the plates and spoon the crumbs over each piece of fish. Serve the potato and pea mix alongside along with the wedges of lemon (1) .

Tom Kerridge's crispy haddock with lemon Jersey Royals

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