Pan Fried Haddock, Green Olive Tapenade and Fried Potatoes

Directions

1. 1

   Lightly coated the fish in flour mixed with a tsp of sumac and a tiny pinch of turmeric and fried it gently in butter.

2. 2

   Finely chop green olives, capers and parsley and mix with good olive oil, a crushed anchovy and the zest of an unwaxed lemon.

3. 3

   Make a little sauce with butter, lemon zest and white wine - it’s not imperative, but tatties love to bathe in it.