Haddock with Chorizo and Pesto Peas

Delicious pan seared haddock, chorizo sausage and pesto peas with baby potatoes.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Global
Keyword: baby potatoes, chorizo, haddock, Melanogrammus aeglefinus, Msc Certified, oceanwise, peas, pesto, seafood, sustainable
Servings: 2
Calories: 688kcal


  • 1 lb Baby Potatoes
  • 1 cup Peas frozen
  • 1 Chorizo Sausage small
  • 2 tbsp Olive Oil for frying
  • 1 lb Haddock fillets, portioned
  • 3 tbsp Pesto
  • Salt and Pepper to taste
  • Basil Leaves for garnish


  • In a small pot add potatoes, cover with water and bring to a boil. Let simmer for approximately 15 minutes or until potatoes are tender. Remove from heat, add peas and cover with a lid.
  • Meanwhile remove the skin from the Chorizo sausage. Slice lengthwise into quarters and then cut into 1/4 inch pieces. Season the haddock to taste with salt and pepper.
  • To a medium size frying pan add olive oil and over medium heat bring oil to temperature. Add the Chorizo and fry for 1-2 minutes until golden brown and crispy. Remove Chorizo and set aside.
  • To the same pan add the haddock and cook for about 3 minutes per side (depending on the thickness of the fillet) or until fish is cooked through and begins to flake easily. Remove from pan, cover with foil and set aside.
  • Drain the peas and potatoes and stir in the pesto.
  • Spoon the pesto peas and potatoes onto serving plates and top with haddock fillets. Sprinkle Chorizo over the top and garnish with basil leaves if desired.


Calories: 688kcal | Carbohydrates: 52g | Protein: 51g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 1403mg | Potassium: 1780mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1379IU | Vitamin C: 82mg | Calcium: 116mg | Iron: 4mg
OCEAN FRIENDLY INGREDIENT!Certified Sustainable – MSC, Seafood Watch, OceanWise or BAP