Eco tip Haddock is generally a sustainable choice at the moment – just make sure you look out for MSC-certified haddock.
30-minute meal recipes · British recipes
Herby haddock with salt and vinegar mash and curry mayo
This quick fish dinner has serious chip shop vibes. The mash tastes exactly like a perfect bag of chips, soggy with vinegar. Plus the curry mayo echoes chip-shop curry sauce. Click this way for more creamy mash recipes.
Serves4
Hands-on30 min
DifficultyEasy
Method
Heat the oven to 210°C fan/gas 8 and bring a large pan of salted water to the boil. Peel and chop the potatoes and cook in the water for 20 minutes or until soft. Mix the breadcrumbs in a bowl with the crushed garlic, herbs and lemon zest, then stir in the 50g melted butter.
Put the fish fillets on a baking tray lined with baking paper, then spoon a quarter of the breadcrumb mixture on top of each fillet, patting flat with the back of the spoon. Bake in the oven for 20-25 minutes, depending on the thickness of the fillet.
Mix the curry powder into the mayonnaise and set aside.
Drain the potatoes and return to the pan along with the milk and remaining 60g butter, then mash until smooth. Add the vinegar and plenty of salt, then taste, adjusting until you’re happy with the flavour.
Cook the peas in salted boiling water for 2 minutes, then drain and season with salt and pepper. Serve up a large mound of mash and a spoonful of peas on each plate, then carefully put the baked fish on top and finish with a dollop of curry mayonnaise.
Nutrition
| Calories | 733kcals |
|---|---|
| Fat | 42g (17g saturated) |
| Protein | 29g |
| Carbohydrates | 57g (6.7g sugars) |
| Fibre | 5.9g |
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What happened to the other 3/4 of the breadcrumbs?
Thanks for your comment. A 1/4 of the breadcrumb mixture is spread on top of each of the four fish fillets, which uses it all up. I hope that answers your query. I have made this recipe a few times and it’s terrific!