Combine the haddock, breadcrumbs, half the coriander, the zest of the lemon, potatoes, chilli, a small squeeze of lemon juice and the egg in a bowl. Mould into a cake shape and dust with flour. Fry in olive oil for 2 minutes. Flip the cake into a dry pan and cook in the oven for a further 3 minutes at 180C.
Cut the courgette into matchsticks and marinate with half the remaining lemon juice and a glug of extra virgin olive oil. Leave for 5 minutes.
To make the salsa, toss the olives and tomato with the remaining coriander and the rest of the lemon juice.
Serve the fishcake with the salsa scattered around it and the courgette on top.
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