Ingredients
- 2 large potatoes, washed and cut into wedges
- 1 tbsp olive oil
- 2 tbsp porridge oats
- 1 tbsp grated Parmesan cheese
- 1 1/2 tbsp ground almonds
- 1 tsp of dried parsley
- 2 MSC labelled haddock fillets, skin removed
- 200g frozen peas
- Knob of butter
- 1/2 tsp of dried mint
- 1 lemon
- Salt and black pepper
Method
- Preheat the oven to 180°C/350°F/gas 4.
- Add the potato wedges to a saucepan of boiling water and parboil for 6-8 minutes. Drain and leave to dry for a couple of minutes. Next toss them in a tablespoon of olive oil and a pinch of salt. Place on a baking tray and spread out in one layer. Bake for 30 minutes, turning once, until golden brown.
- Meanwhile, place the porridge oats, grated cheese, ground almonds, and dried parsley in a shallow bowl. Add a pinch of salt and black pepper. Mix to combine. Dip the haddock fillets into the crumb mixture and place on a lined baking tray. Spoon any additional crumb on top before baking for 15 minutes in the oven.
- Cover the peas with water in a shallow pan and place on a medium to high heat. Bring the water to a boil, cover the pan, and allow the peas to simmer for 3 minutes. Drain the peas and transfer to a bowl Add the butter and mint and mash with a potato masher and season to taste.
- Divide the potato wedges, and mushy peas between 2 plates. Add a fish fillet to each and a wedge of lemon. Serve immediately – with or without a dollop of ketchup or mayo!
Sustainability Q&A with Dr Hazel
When and how did sustainability first become important to you?
I became more conscious of where I was sourcing my food about 2 years ago. I initially thought the only way I could support the oceans was cutting out fish and seafood completely but after educating myself - and after interviewing Lucy Erickson, former Science Communications Manager for the Marine Stewardship Council - I learned more about how we can support sustainable seafood practices, whilst keeping it in our diet.
What’s your favourite sustainable fish dish?
My homemade fish and chips! it reminds me of home and it's a very versatile dish which can be used with any white fish or salmon.
The Food Medic is an educational platform and media group whose aim is to bridge the gap between traditional medical advice and the latest thoughts and developments in nutrition and other areas of lifestyle. Listen to Dr Hazel's interview with MSC's former Science Communications Manager, Lucy Erickson, on Season 2 episode 8 of her podcast, as they discuss sustainable seafood.
The MSC blue fish ecolabel means that your seafood is certified as sustainable as traceable, so future generations can enjoy the seafood we love.
What is MSC? We are science-based charity working with fisheries, retailers, restaurants and you, the consumer, to recognise and reward sustainable fishing.
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