July 29, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 2) 3 tbsp olive oil 2 x 200g/7oz haddock fillets 10 Peppadew Mild or Hot Whole Sweet Piquanté Peppers, rinsed and drained Finely grated zest and juice of 1 GALLERY Ingredients (Serves 2)3 tbsp olive oil 2 x 200g/7oz haddock fillets 10 Peppadew Mild or Hot Whole Sweet Piquanté Peppers, rinsed and drained Finely grated zest and juice of 1 lemon 2 tbsp capers 2 sprigs fresh dill 2 sprigs fresh flat-leaf parsley Salt and freshly ground black pepper Heat the oil in a large frying pan. Add the haddock fillets and cook over a medium heat for 6-8 minutes, adding the peppers after 3-4 minutes. Stir in the lemon zest, lemon juice and capers. Then, using a pair of scissors, snip in the dill and parsley. Season to taste. Test that the fish is cooked with a fork (the flesh should be opaque and flake easily). If necessary, leave to cook for another 1-2 minutes. Serve the fish with the lemony herb sauce spooned over the top and with the peppers served on the side.
