Herb-Crusted Haddock with Sweet Potato Mash

Ingredients

• 650 ghaddock fillets
• 1slice whole wheat bread, blitzed into crumbs
• 3¼ tbspparmesan, grated
• 8 gfresh parsley
• 2 tsplemon juice
• 3 tspextra-virgin olive oil
• 3½medium sweet potatoes, peeled, cubed
• 60 mlskim milk
• 300 gfrozen green peas
• ¼ tspsalt
• ½ tspblack pepper

Method

1. Put the sweet potato cubes in a pot of cold salted water, bring to a boil over high heat and simmer over medium heat until very tender, about 15 minutes. Drain and mash with the milk, salt and pepper.

   15 min timer

2. Preheat the oven to 220°C (425°F) with a rack in the upper third. Line a baking sheet with parchment.

3. Blitz the bread into crumbs, then mix with the parmesan, chopped parsley, lemon juice and oil.

4. Pat the haddock dry, lay it on the tray and press the crumb mixture firmly over the tops.

5. Bake for about 12 minutes, until the crust is golden and the fish is opaque and flakes easily, 63°C (145°F) in the thickest part.

   12 min timer

6. Meanwhile, cook the peas in a little boiling water over high heat for 3 minutes and drain.

   3 min timer

7. Serve the haddock on the sweet potato mash with the peas.

Storing and reheating

Best fresh.