Poppy seed-crusted haddock with sweet potato fries recipe

  • Serves 4
  • 35 mins to prepare and 35 mins to cook
  • 683 calories / serving
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Tuck into a fancy fish supper made in the comfort of your own home. With a satisfying crust, crispy fries, creamy tartare sauce and crushed peas, this easy dinner idea is a surefire hit. 

Preheat the oven to 200°C, fan 180°C, gas 6.

Soak the sweet potato fries in cold water, with 1 tsp salt, for 15 minutes. Drain, pat the chips dry and toss in a bowl with 2 tbsp of the sunflower oil, spread out on a large oven tray and season. Roast in the oven for 35-40 minutes, or until turning golden brown.

Bring a pan of salted water to the boil, add the peas and reduce to a simmer. Cook for 10 minutes. Drain and transfer to the small bowl of a food processor. Add the butter, milk and mint and pulse several times, until you have a chunky purée. Season to taste and keep warm.

Next, make the crème fraîche tartare. In a bowl, combine the crème fraîche, herbs and cornichons. Season.

Mix the breadcrumbs and poppy seeds together on a tray. In a shallow bowl, gently whisk the egg. Dip a haddock fillet in to the egg, followed by the breadcrumb mixture, making sure to coat well. Repeat the process with the remaining haddock fillets and set aside.

Heat the remaining 2 tbsp sunflower oil in a large frying pan, over a medium heat. Once the oil is hot, gently add the fish to the pan. Cook on either side for 4-5 minutes or until the crust is an even golden brown.

Serve the fish alongside the warm crushed peas, sweet potato fries, a generous dollop of the crème fraîche tartare and the lemon wedges.  

See more Haddock recipes

  • Ingredients

  • 1kg (2lb) sweet potatoes, cut into chunky fries
  • 1 tsp salt
  • 4 tbsp sunflower oil
  • 500g (1lb) frozen garden peas
  • 1 tbsp unsalted butter
  • 2 tbsp milk
  • 2 tbsp fresh mint, finely chopped
  • 2 x packs boneless haddock fillets
  • 100g breadcrumbs
  • 1 tbsp poppy seeds
  • 1 medium egg
  • For the tartare sauce

  • 100ml (3 1/2oz) reduced fat crème fraîche
  • 2 tbsp fresh mixed soft herbs (dill, parsley, mint), finely chopped
  • 6 small cornichons, finely chopped
  • 1 lemon, cut into wedges
  • Energy 2885kj 683kcal 34%
  • Fat 24g 34%
  • Saturates 7g 35%
  • Sugars 23g 26%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 88g Protein 39.1g Fibre 15.4g

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