Ingredients

• 2 tbsp olive oil
• 100g/3½oz haddock
• skin removed
• 1 tbsp lemon juice
• salt and freshly ground black pepper
• 1 red chilli
• finely chopped
• 4 tbsp chopped fresh parsley
• ½ sweet potato
• finely chopped
• 2 tbsp fresh peas
• 25g/1oz butter

Directions

• Bring a saucepan of salted water to the boil.
• Heat the olive oil in a frying pan over a medium heat
• add the haddock and fry for 2-3 minutes on each side
• or until cooked through.
• Add the lemon
• then season to taste with the salt and freshly ground black pepper. Add the chilli and parsley and fry for 1-2 minutes.
• Add the chopped sweet potato to the boiling water and cook for 5-6 minutes. Add the peas and cook for 1-2 minutes longer
• or until the peas have softened but are still firm
• and the potatoes are tender.
• Drain the cooked sweet potatoes and peas
• and add them to the pan with the haddock. Stir in the butter and heat through for 2-3 minutes.
• To serve
• spoon the parsley and chilli sauce onto a serving plate and place the haddock on top.