The capers, potato and flaky white fish make this simple and elegant meal almost evocative of fish and chips, but at a fraction of the calories.
This makes a perfect lunch or light dinner, and you will be thrilled at how easy it is to throw together.
400g baby potatoes
2 haddock fillets (or other white fish)
1 shallot, finely chopped
1 tbsp capers, drained
2 handfuls arugula / rocket
Salt and pepper
Place the whole, unpeeled mini potatoes in a saucepan and cover with cold water, salted generously. Bring to the boil, then turn down and simmer until the potatoes are fork-tender.
Meanwhile, preheat your oven to 400F / 200C / 190C Fan.
Lightly butter a baking tray, then add the fish fillets skin-side down. Sprinkle lightly with salt, heavily with pepper, then add the shallots and capers. Drizzle with just a little olive oil, then add tiny knobs of butter down the centre of the fillets. Bake the fish for 10 – 11 minutes, until the centre flakes easily with a fork.
Plate the fish alongside a small pile of potatoes, drizzling over any remaining juices from the fish. Squeeze 1/4 lemon over both the fish fillets.
Squeeze the remaining lemon over the rocket, drizzle lightly with olive oil and season with salt and pepper. Toss quickly, then add a handful to each plate. Serve.