• 4 (170g each) portions skinned haddock
  • 2 tblsp olive oil
  • 2 garlic cloves (chopped)
  • 450 g baby potatoes (sliced)
  • 1 l cider
  • pinch of paprika
  • a little salt and pepper
  • rocket, to garnish
  • watercress, to garnish


  • Heat the olive oil in a large deep heavy based saucepan and fry the garlic and potatoes until browned.
  • Add the cider to the pan and simmer gently until the potatoes are almost cooked through.
  • Place the haddock on top of the potatoes in the pan and sprinkle generously with paprika and season to taste.
  • Cover and continue to cook for five to seven minutes.
  • Divide the potatoes between four serving bowls and top with the fish, rocket and cress salad.