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Tom Kitchin's grilled haddock with mushy peas

Recipe: grilled haddock with mushy peas

Published: April 28, 2015
Categories: ,

1 Heat the grill to medium.
2 Line the grill tray with foil and smear with a little of the butter. Place the haddock on the buttered foil and season with a little salt and pepper, then sprinkle the fish fillets with the white wine and lemon juice and dot with the rest of the butter.
3 Place under the grill for four to five minutes until cooked.
4 Meanwhile, cook the peas in boiling water until tender – about three minutes. Drain and transfer to the pan, then add the butter and cream and roughly blitz with a blender. Top with parsley.
5 Once the fish is cooked, scatter over the parsley and top with the lemon slices. Lift the haddock fillets on to warm plates. Tip the cooking juices into a small pan, reheat if necessary, and trickle over the fish.
6 Serve with the mushy peas.


  • For the haddock:
  • 75g butter
  • 4 haddock fillets, skinned, about 150g each
  • sea salt and freshly ground black pepper
  • 50ml white wine
  • juice 1 lemon
  • 4 lemon slices, to finish
  • 1 tbsp chopped parsley
  • For the mushy peas:
  • 200g peas
  • 1 knob of butter
  • 1 dash of double cream
  • 1 tbsp chopped parsley
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