Serves
2
Haddock with Smashed Sweet potato
Sweet potato mash is so lovely and fluffy and goes so well with white fish. Lemon juice works great not only on fish, but also over your greens.
Ingredients
- 400g sweet potato, peeled and chopped
- 100g frozen peas
- 2 tsp olive oil
- Juice from 1 lemon (split)
- Zest from 1/2 lemon
- 1 tbsp capers, chopped
- 1 tbsp fresh chives, chopped
- 2 haddock fillets
- 2 tbsp almond flour
- 220g broccoli
Directions
- Boil the sweet potato in a pan of hot water for 15 minutes, or until a knife easily goes through. Add the peas in the last 5 minutes. Drain and mash it all together. Set aside.
- Meanwhile, make the dressing by adding 1 tsp oil, juice from 1/2 lemon, lemon zest, capers, and chives to a small pot and mix together.
- Cook the broccoli in a pan of boiling water for 4 minutes or steam for 5 minutes.
- Rub the haddock in the flour and add 1 tsp of oil to a frying pan. Fry the fillets for a few minutes on either side until golden and cooked through.
- Divide the mash between two plates and top with a fillet on each. Place the broccoli to the side and dribble the dressing over the fillets. Drizzle the remaining lemon juice over the broccoli and season everything.
- Kcal: 504
- Protein: 34g
- Fats: 15g
- Carbs: 50g
- Fibre: 14g
