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Pan-Fried Haddock Fillet with Herb & Spice Dusting, New Potatoes and Roasted Vegetables

This light haddock dish combines gently spiced pan-fried fish with tender new potatoes and colourful roasted vegetables for a simple, balanced and flavourful meal.

Prep time

Prep time: 15 minutes
Cook time: 30–35 minutes
Serves: 2

Ingredients

For the haddock

  • 2 haddock fillets
  • 1 tablespoon olive oil
  • 1 teaspoon butter, optional
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon dried parsley or mixed herbs
  • ½ teaspoon garlic powder
  • Salt and black pepper
  • ½ lemon, juiced
  • Lemon wedges, to serve

For the new potatoes

  • 300g new potatoes
  • 1 teaspoon olive oil
  • Salt and black pepper
  • 1 tablespoon fresh parsley, chopped

For the roasted vegetables

  • 1 red pepper, chopped
  • 1 courgette, sliced
  • 1 red onion, cut into wedges
  • 1 small carrot, sliced
  • 1 handful cherry tomatoes
  • 1 tablespoon olive oil
  • ½ teaspoon dried mixed herbs
  • Salt and black pepper

How to make it

  1. Preheat the oven.
    Heat the oven to 200°C / 180°C fan / Gas Mark 6.
  2. Prepare the vegetables.
    Put the red pepper, courgette, red onion, carrot and cherry tomatoes on a baking tray.
  3. Season and roast.
    Drizzle the vegetables with olive oil. Add mixed herbs, salt and black pepper. Roast for 25–30 minutes, turning once halfway through.
  4. Cook the new potatoes.
    Place the new potatoes in a pan of boiling salted water. Cook for 15–20 minutes, until tender.
  5. Finish the potatoes.
    Drain the potatoes, then toss with a little olive oil, black pepper and chopped parsley.
  6. Make the herb and spice dusting.
    In a small bowl, mix the paprika, cumin, dried parsley, garlic powder, salt and black pepper.
  7. Season the haddock.
    Pat the haddock fillets dry with kitchen paper. Sprinkle the herb and spice mix evenly over both sides.
  8. Pan-fry the fish.
    Heat olive oil in a non-stick frying pan over medium heat. Add the haddock and cook for 3–4 minutes on one side.
  9. Turn carefully.
    Gently turn the fillets over and cook for another 2–3 minutes, until the fish is opaque and flakes easily.
  10. Add lemon.
    Squeeze a little lemon juice over the fish just before serving. Add a small knob of butter if you want a richer flavour.
  11. Serve.
    Place the roasted vegetables and new potatoes on each plate, then lay the pan-fried haddock fillet on top or alongside.

Serving suggestion

Serve with extra lemon wedges and a sprinkle of fresh parsley for a clean, fresh finish.