Haddock with Capers, Lemon & Rocket

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.

Feeds 2


400g baby potatoes

2 haddock fillets (or other white fish)

1 shallot, finely chopped

1 tbsp capers, drained

1/2 lemon

2 handfuls arugula / rocket

Olive oil


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.

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