PEAS AND POTATOES RECIPES

Name: Zesty haddock with crushed potatoes & peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 600g floury potato, unpeeled, cut into chunks; 140g frozen peas; 2 ½ tbsp extra-virgin olive oil; juice and zest ½ lemon; 1 tbsp capers, roughly chopped; 2 tbsp snipped chives; 4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person); 2 tbsp plain flour; broccoli, to serve

ZESTY HADDOCK WITH CRUSHED POTATOES & PEAS RECIPE | BBC ...

Zesty haddock with crushed potatoes & peas recipe | BBC ... image

Being pushed for time doesn't mean you have to eat unhealthily, as this quick and low-fat fish supper proves

Provided by Good Food team

Categories Dinner, Main course

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

600g floury potato, unpeeled, cut into chunks
140g frozen peas
2 ½ tbsp extra-virgin olive oil
juice and zest ½ lemon
1 tbsp capers, roughly chopped
2 tbsp snipped chives
4 haddock or other chunky white fish fillets, about 120g each (or use 2 small per person)
2 tbsp plain flour
broccoli, to serve

Steps:

Cover the potatoes in cold water, bring to the boil, then turn to a simmer. Cook for 10 mins until tender, adding peas for the final min of cooking. Drain and roughly crush together, adding plenty of seasoning and 1 tbsp oil. Keep warm.
Meanwhile, for the dressing, mix 1 tbsp oil, the lemon juice and zest, capers and chives with some seasoning.
Dust the fish in the flour, tapping off any excess and season. Heat remaining oil in a non-stick frying pan. Fry the fish for 2-3 mins on each side until cooked, then add the dressing and warm through. Serve with the crush and broccoli.

Nutrition Facts : Calories 305 calories, FatContent 8 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.71 milligram of sodium

CREAMED GARDEN POTATOES AND PEAS RECIPE: HOW TO MAKE IT

Creamed Garden Potatoes and Peas Recipe: How to Make It image

New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas

Provided by Taste of Home

Categories Side Dishes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 12 servings.

Number Of Ingredients 9

Ingredients

2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Steps:

Place potatoes in a large saucepan and cover with 1 cup water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

Nutrition Facts : Calories 156 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 345mg sodium, CarbohydrateContent 22g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 6g protein. Diabetic Exchanges 1-1/2 starch

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