Grilled mackerel with potato and chorizo hash recipe

By Kate Belcher

  1. Serves 2
  2. Ready in 35 minutes
  3. Rating

A wonderfully filling mackerel recipe with a hint of Spain.

tried and tested
Grilled mackerel with potato and chorizo hash


  1. 450g potatoes
  2. 2 whole mackerel, filleted into 4 (ask your fishmonger to do this)
  3. 2 tbsp olive oil
  4. Juice of 1 small lemon
  5. 1 garlic clove, crushed
  6. Small handful flatleaf parsley
  7. 100g piece chorizo, roughly chopped
  8. Wild rocket, to serve


  1. 1. Parboil the potatoes (in their skins) in salted water until just tender to the centre. Drain and cool slightly.
  2. 2. Put the mackerel in a shallow dish. Mix together the oil, lemon juice, garlic and roughly chopped parsley and pour over the fish. Season and toss together. Peel and discard the skin from the potatoes, then chop into bite-sized pieces.
  3. 3. Preheat the grill. Heat a large frying pan and cook the chorizo over a high heat for 2 minutes until the oil starts to run. Stir in the potatoes and cook for 8-10 minutes, stirring, until golden and crisp in places.
  4. 4. When the potato hash is nearly cooked, lift the fish from the marinade on to a grill rack and season. Grill for 5-8 minutes, until the skin is golden and the flesh is cooked through.

Nutritional info

Per serving: 773kcals, 49.1g fat (11g saturated), 44.3g protein, 41g carbs, 2.9g sugar, 1g salt

Wine Recommendation

A simple Spanish dry white is a safe bet, or a chilled, very dry, pale sherry.


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