Fillets of Haddock with Crushed Potatoes and Tomato and Herb Relish

Fillets of Haddock with Crushed potatoes with Tomato and Herb Relish Fillets of Haddock with Crushed potatoes with Tomato and Herb Relish

This particular dish would be fantastic to serve as a dinner party option. The colours of the dish are fantastic and it a great main course for this time of year.

4 people 20 minutes 20 minutes


  • 4 - SuperValu Haddock fillets
  • 0 - SuperValu Lemon juiced
  • 1 tbsp SuperValu Olive Oil
  • 0 - SuperValu Whole Black Peppercorns

Crushed Potatoes with Olive Oil:

  • 2 tbsp SuperValu Olive Oil
  • 1 tbsp SuperValu Parsley chopped
  • 12 - SuperValu Potatoes

Tomato & Herb Relish

  • 2 tbsp Capers rinsed (optional)
  • 1 tbsp Sugar
  • 2 tbsp SuperValu Fresh Basil chopped
  • 2 tbsp SuperValu Fresh Mint chopped
  • 3 cloves SuperValu Garlic roughly chopped
  • 150 ml SuperValu Olive Oil
  • 2 tbsp SuperValu Parsley chopped
  • 2 - SuperValu Plum Tomatoes de-seeded and chopped finely
  • 1 tbsp SuperValu White Wine Vinegar
  • 0 - SuperValu Whole Black Peppercorns


  1. Heat a pan with a little oil and pan fry fish on both sides until they are golden brown. (2-3 minutes on each side should be sufficient).
  2. Season the fish on the pan with a little lemon juice

Crushed Potatoes with Olive Oil

  1. Cut the potatoes into cubes-no need to peel them and place them in a large saucepan of water.
  2. Bring to the boil and simmer until tender.
  3. Drain the potatoes, steam until soft and then add in the chopped parsley and the olive oil and mash gently with the back of a fork.

Tomato and Herb Relish

  1. Place the parsley, mint and basil in a mixing bowl
  2. Add in the chopped tomatoes and capers if using.
  3. Mix in the 3 cloves of garlic.
  4. In a separate bowl mix together the olive oil, white wine vinegar, sugar and seasoning.
  5. Pour these over the chopped herb mixture and allow to rest for at least 30 minutes.
  6. Store in your fridge for up to three days.


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