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Baked haddock with crushed potatoes and parsley butter

Recipe for baked haddock loins with crushed potatoes and a parsley butter with capers, garlic and lemon.
Course Lunch, Main course
Cuisine Danish
Total Time 1 hour
Servings 4 people

Ingredients

Baked haddock

  • 2 haddock loins or haddock fillets - approx. 600 g
  • 2-3 tbsp olive oil
  • 2 tbsp finely chopped parsley
  • Salt and pepper

Crushed potatoes

  • 1,2 kg small potatoes
  • 80 g butter
  • 1 clove garlic, grated or crushed
  • 1 handful parsley, finely chopped
  • Salt and pepper

Parsley butter with capers and lemon

  • 100 g butter
  • 2 small shallots, finely chopped
  • 2 cloves garlic, grated or crushed
  • 1 handful parsley, finely chopped
  • 2-3 tbsp capers
  • 1/2 lemon, juice and finely grated zest
  • Salt and pepper

To serve

  • 300 g fine green beans, asparagus, Tenderstem broccoli or similar

Instructions

Crushed potatoes

  • Boil the potatoes over a medium heat in plenty of lightly salted water for approx. 20 min. The potatoes should be completely tender but must not fall apart.
  • Drain the potatoes and lay them on a chopping board so the surface dries off.
  • Meanwhile, melt the butter in a saucepan, turn off the heat and add the garlic and parsley. Season with salt and pepper.
  • Cut a cross in the top of each potato with a knife, place them on a baking tray lined with baking parchment, then gently crush them with the base of a glass or similar.
  • Spoon some of the butter mixture over each potato, - brushing it around the potatoes.
  • Bake in the middle of a preheated fan oven at 200°C for approx. 25-30 min., - until golden and crisp on top.
    *Note, - after 20 minutes, move the baking tray to the bottom of the oven and put the dish of fish on a rack in the middle of the oven.

Baked haddock

  • Pat the fish dry and place the pieces in an ovenproof dish.
    *Feel free to grease the dish with a little oil and sprinkle a little salt and pepper over the base before laying the fish on top.
  • Stir the olive oil and parsley together and spread it over the top of the fish, - season with salt and pepper.
  • When the potatoes have baked for approx. 20 minutes, move the tray of potatoes to the bottom of the oven and put the fish on a rack in the middle of the oven.
    Bake the fish for approx. 5-8 minutes, - depending on thickness.
    *Meanwhile, cook your chosen vegetables in a little lightly salted water, - they should still have some bite, so don't give them too long.

Parsley butter with capers and lemon

  • Melt the butter in a saucepan, add the shallots and garlic and let it foam and bubble for a couple of minutes.
  • Turn down the heat, add the capers and leave the butter sauce to stand until the potatoes and fish are ready. Only add the parsley, lemon juice and lemon zest a couple of minutes before the sauce is to be served.

Baked haddock with crushed potatoes, capers and parsley butter

  • Top the fish with the butter sauce and serve with the crushed potatoes and boiled/steamed vegetables. Sprinkle with fresh parsley.