Haddock with Chorizo Crumb and Minted Peas

• 60gcooking chorizo, skin removed and finely chopped
• 50gbreadcrumbs
• 2 gfinely grated lemon zest
• 15gparsley, chopped
• ½ tspsmoked paprika
• 1 tbspolive oil
• 4skinless haddock fillets, about 150 g each
• fine salt
• black pepper
• 600gnew potatoes, halved
• 400gfrozen peas
• 15 gmint leaves, torn
• 2 tbspextra virgin olive oil
• 3spring onions, sliced
• 1lemon, cut into wedges, optional (optional)

Method

1. 1Heat the oven to 200C fan. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 15 minutes until tender, then drain.
2. 2Fry the chorizo in a dry frying pan over a medium heat for 3 minutes until it has released its orange oil and crisped. Take off the heat and stir in the breadcrumbs, lemon zest, parsley, paprika, olive oil and a pinch of pepper so the crumbs soak up the chorizo oil.
3. 3Pat the haddock dry, season and lay on a lined baking tray. Press the chorizo crumb over the top of each fillet. Bake for 12 to 14 minutes until the crumb is crisp and the fish is opaque and flakes when pressed.
4. 4Boil the peas for 3 minutes, drain and roughly crush. Stir in the torn mint, extra virgin olive oil and spring onions. Taste before adding salt.
5. 5Serve the haddock on the minted peas with the potatoes and optional lemon wedges.

Per serving

kcal

510

protein

38.5g

fibre

8.9g

carbs

48g

fat

17.9g