Haddock with capers, lemon and herbs

Ready in just 15 minutes, this can be made with hake, plaice or skate wings instead

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.