1.25 kg (2 1/2 lb) floury potatoes, such as King Edwards, chopped
15 g (1/2 oz) butter
2 leeks, trimmed and sliced
4 chunky, boneless haddock loins, about 150 g (5 oz) each
light olive oil spray
2 tablespoons chopped chives
3 tablespoons half-fat crème fraîche
400 g (13 oz) asparagus, steamed, to serve
lemon wedges, to serve
salt and pepper
100 g (3 1/2 oz) fresh breadcrumbs
1 garlic clove, finely chopped
1 spring onion, finely chopped
50 g (2 oz) pitted black olives, finely chopped
Preheat the oven to 200°C (400°F), Gas Mark 6. Boil the potatoes in a pan of salted water for 15 minutes until tender.
Melt the butter in a small pan, add the leeks and cover. Cook for 10–12 minutes, stirring, until softened and lightly golden. Place the haddock on a lightly greased baking sheet.
Meanwhile, make the breadcrumb topping by mixing the breadcrumbs with the garlic, spring onions and olives and 2–3 tablespoons water. Bring the mixture together and place clumps, slightly flattened, on top of the fish.
Spray the fish lightly with oil spray and bake in the oven for 15–18 minutes until the breadcrumbs are crisp and the flesh flakes easily when pressed in the centre with a knife.
Drain the potatoes and mash until smooth. Fold in the leeks, chives and crème fraîche and season generously with salt and pepper. Spoon the mash on to warmed serving plates and top with the haddock. Serve immediately with steamed asparagus and lemon wedges.