Spiced Haddock with Salsa Verde Potatoes


  • 1 tbsp olive oil
  • 3 tbsp olive oil
  • ½ tsp mixed spice
  • ½ lemon, zest only
  • salt and freshly ground black pepper
  • 3 canned anchovies, drained and chopped
  • 1 garlic clove, crushed
  • ½ sweet potato, peeled and chopped
  • 1 handful fresh parsley
  • ½ tsp paprika
  • 150g fresh haddock fillet, cut into two pieces
  • 1 handful fresh spinach leaves, torn
  • 1 handful fresh basil
  • ½ tsp cayenne pepper


  1. For the haddock, mix together the cayenne pepper, mixed spice, paprika, salt and freshly ground black pepper and rub the mixture into the fish.
  2. Heat the olive oil in a frying pan and fry the haddock, skin-side down, for 2-3 minutes, or until golden-brown and crisp. Carefully turn the fish over and cook for a further 1-2 minutes, or until the fish is golden-brown all over and cooked through.
  3. For the salsa verde, place all of the salsa verde ingredients together in a food processor and blend until smooth.
  4. For the spinach and sweet potato tower, cook the sweet potato in a pan of boiling water for 7-8 minutes, or until tender, then drain well and mash. Return the pan to the heat and stir in the spinach, cooking for 1-2 minutes until wilted, then stir in two tablespoons of the salsa verde. Mix the spinach together with the sweet potato and pack into a metal chefs' ring set on a serving plate.
  5. To serve, remove the chefs' ring and place the haddock on top. Spoon the remaining salsa verde around the edges of the plate