Caper haddock with green beans & potatoes
A tray of white fish, green beans and little potatoes, finished with lemon and briny capers.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Heat the oven to 425°F / 220°C (200°C fan). Halve small potatoes, quarter larger ones, and toss with half the oil and salt on a roasting tray. Roast for 18 minutes.
- 02
Trim the green beans. Pat the haddock dry, check for bones and place on the tray beside the potatoes. Toss the beans with the remaining oil and add them in a single layer.
- 03
Scatter capers over the fish and add 1 tbsp lemon juice. Roast for another 10–14 minutes, until the fish reaches 145°F / 63°C in its thickest part and potatoes and beans are tender.
- 04
If the fish is ready first, move it to a warm plate and return the vegetables to the oven briefly. Divide everything between 2 plates and spoon over the tray juices.
A note from the kitchen
Fish temperature is the reliable doneness check. Large potato pieces need longer, so keep them small and even.