Jumping fish

Pan fried haddock with mashed potatoes & sauce provençale

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  • 2 persons
  • cooking time: 20 min
  • difficulty

Ingredients

  • 2 haddock filets of 140-170 gram, skin on
  • vegetable oil
  • olive oil
  • handful of sundried tomatoes, roughly chopped
  • 8 black olives, sliced in rings
  • 1 tsp capers, roughly chopped
  • juice of 1/4 lemon
  • handful of chopped parsley leafs
  • 400 gr potatoes, peeled
  • 100 gram rocket
  • salt and pepper

How to prepare

This pan fried haddock has a story! Recently I visited the fantastic fishing community of Grindavík in Iceland. The fishermen from this community go out fishing in small boats. You almost wouldn’t believe it, but you will rarely find more than one fishermen on a boat. With lines they hunt for the best cod & haddock.

Right at a windy, but beautiful beach I prepared a pan fried haddock fillet with a (I call it a) sauce Provençale and some roughly mashed potatoes. This easy, but delicious dish will take only about 15 minutes to prepare. In normal conditions that is. It took me more than an hour (hahaha!!) due to the fact that it was so windy that the fire of the stove was blown out all the time. I love outdoor cooking!

Preparation

  • 1 Mashed potatoes: boil the potatoes in salted water.
    Cut the rocket in rough pieces.
    Mix the rocket with the potatoes, some olive oil, pepper and rock salt. Keep this warm aside.
  • 2 Haddock: season both sides of the filet with pepper and salt and cover with some vegetable oil.
    Start to pan fry the filet, skin side down and do not move the fish.
    As soon as the fish is cooked for 75%, turn it and fry it for another minute.
    Take the fish out of the pan.
  • 3 Turn of the heat and add some olive oil in the pan. Then
    immediately add the capers, sun dried tomatoes and olive rings.
    Toss the pan and add the lemon juice and parsley.
    Serve directly.