Tom Kerridge's crispy haddock with lemon Jersey Royals

Put the M&S Jersey royal potatoes (300 g) into a small saucepan and cover with cold water. Sprinkle with salt and place over a high heat and bring to the boil. Reduce to a simmer and cook for 12 minutes or until the potatoes are just tender.

Meanwhile, place the M&S hand-finished white cob bread (80 g) onto a chopping board and remove the crust with a sharp knife. Cut the bread into 2cm pieces and transfer to a mini food processor. Pulse until you are left with chunky crumbs.

Add 20g of the M&S Remarksable Value unsalted British butter (20 g) to a small frying pan and place over a medium-high heat. When the butter is foaming, add the crumbs to the pan and stir for 4-5 minutes or until the crumbs turn a golden brown. Remove the pan from the heat and leave to cool slightly. Add the zest from the M&S Remarksable Value lemon (1) and half the dill (25 g) to the crumbs and stir well.

Season both sides of the M&S skinless haddock loins (4). Dust both sides of the fillets with the M&S Remarksable Value plain flour (3 tbsp) and shake off any excess. Add another 20g of M&S Remarksable Value unsalted British butter (20 g) with half the M&S extra virgin olive oil (1 tbsp) to a frying pan and melt over a medium high heat until foaming. Place the fish in the pan and cook for 3 minutes on each side.

Add the M&S Remarksable Value British garden peas (100 g) to the potatoes to warm through and then drain well. Transfer to a heatproof bowl. Add the remaining M&S Remarksable Value unsalted British butter (20 g) to a small saucepan along with the M&S extra virgin olive oil (1 tbsp) and heat through until the butter has melted. Add the lemon juice, remaining dill, M&S nonpareilles capers (3 tbsp), and season well. Stir to combine then pour over the potatoes.

Place the haddock on the plates and spoon the crumbs over each piece of fish. Serve the potato and pea mix alongside along with the wedges of M&S Remarksable Value lemon (1).