Pan-Seared Northumberland Haddock with Minted Pea Purée
A light and fresh seafood dish combining pan-seared haddock with a vibrant minted pea purée, echoing the coastal influences near Ashington. This British-inspired seafood recipe, ready in about 25 minutes, pairs haddock fillets, skin on, fresh or frozen peas, fresh mint leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (about 6 oz each) haddock fillets, skin on
- 2 cups fresh or frozen peas
- 1/4 cup fresh mint leaves
- 1 tbsp lemon juice
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1 garlic clove, minced
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a medium pot of salted water to a boil. Add 2 cups peas and cook for 3 minutes until bright and tender. Drain and immediately transfer to a blender along with 1/4 cup fresh mint leaves, 1 tbsp lemon juice, and a pinch of salt. Blend until smooth and set aside.
- Step 2: Pat dry 4 haddock fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Flip carefully and cook for another 2 minutes until fish is opaque and flakes easily. Remove and keep warm.
- Step 4: In the same skillet, reduce heat to medium, add 1 tbsp olive oil, 2 tbsp unsalted butter, and 1 minced garlic clove. Sauté for 1 minute until fragrant, then remove from heat.
- Step 5: Serve haddock fillets on a bed of minted pea purée, drizzling the garlic butter sauce over the top.
Frequently asked questions
How long does Pan-Seared Northumberland Haddock with Minted Pea Purée take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Northumberland Haddock with Minted Pea Purée?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Pan-Seared Northumberland Haddock with Minted Pea Purée?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Northumberland Haddock with Minted Pea Purée for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Northumberland Haddock with Minted Pea Purée?
British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
