Herby Haddock and Chips

Herby Haddock and Chips
Fishboxer World Cancer Research Fund Cambridge from

A healthier alternative to the nation’s favourite takeaway.









  • 2 x 160g haddock portions
  • 1 large sweet potato
  • 1 tsp smoked paprika (optional)
  • 1 tbsp vegetable oil
  • 1 tsp butter (melted)
  • 30g  wholemeal breadcrumbs
  • 1 lemon (½ zested and juiced and the other half cut into wedges)
  • 1 tsp parmesan cheese (finely grated)
  • 160g  frozen peas or petit pois
  • 5g fresh parsley (chopped)
  • 5g fresh mint (chopped)













  1.  Preheat the oven to 200°C.
  2.  Wash the sweet potato and cut it into wedges
  3.  Pour the oil into a non-stick roasting tin and place in the oven to warm for
    2 minutes.
  4.  Remove the roasting tin from the oven and add the sweet potato wedges.
  5.  Gently shake the tin until the wedges are coated with a thin layer of oil, then sprinkle with paprika.
  6.  Return the roasting tin to the oven to cook for approximately 30 minutes, turning at least once until cooked through and golden brown.
  7.  While the wedges cook, place the haddock onto a foil-lined baking tray.
  8.  Mix the melted butter, breadcrumbs, lemon zest and juice, parmesan and parsley in a bowl and spoon half of the mixture onto each haddock portion and spread to cover the top.
  9.  Place the baking tray in the oven and cook for approximately
    10 minutes, depending on the thickness of the haddock, until it is opaque and flaky.
  10.  Cook the peas as instructed, then drain and serve and add the mint.
  11.  Mash the cooked peas using a fork or blender.
  12.  Serve immediately with a wedge of lemon.


TIP: Add 1 tablespoon of plain yoghurt to the peas for a richer flavour.