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Mackerel with potato hash

Name: Mackerel with potato hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 4 frozen sustainable mackerel fillets, defrosted; 2 tbsp olive oil; 150g frozen chopped shallots; 10 frozen roast potatoes, defrosted and roughly chopped; 50g frozen petits pois; Grated zest and juice 1 lemon; 25g fresh flatleaf parsley, chopped; 25g fresh dill, chopped, plus extra to serve; Greek yogurt to serve

Published: 6 Sep 18
Updated: 18 Mar 24

Use mackerel in this speedy midweek hash and you won’t be disappointed. Mackerel is an underrated fish that’s full of flavour and omega-3s, while being a sustainable option too.

Buy at its freshest, when in season if you can – June is a good month to try. Another similar recipe is this one with pan-fried mackerel, potatoes and beetroot.

Easy
April 2018

Test kitchen approved

Serves 4
Hands-on time 15 min, grill time 10 min

Use mackerel in this speedy midweek hash and you won’t be disappointed. Mackerel is an underrated fish that’s full of flavour and omega-3s, while being a sustainable option too.

Buy at its freshest, when in season if you can – June is a good month to try. Another similar recipe is this one with pan-fried mackerel, potatoes and beetroot.

Gluten-free recipes

Nutrition: per serving

Calories: 575kcals
Fat: 33.5g (5.9g saturated)
Protein: 19.9g
Carbohydrates: 47.4g (2g sugars)
Fibre: 2g
Salt: 0.8g

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Ingredients

4 frozen sustainable mackerel fillets, defrosted
2 tbsp olive oil
150g frozen chopped shallots
10 frozen roast potatoes, defrosted and roughly chopped
50g frozen petits pois
Grated zest and juice 1 lemon
25g fresh flatleaf parsley, chopped
25g fresh dill, chopped, plus extra to serve
Greek yogurt to serve

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Method

Heat the grill to medium. Put the mackerel fillets on the grill tray skin-side up, drizzle over 1 tbsp oil and season well with salt and pepper. Grill for 10 minutes until just cooked.
Meanwhile, heat the remaining 1 tbsp oil in a large frying pan and fry the shallots until softened and golden. Add the potatoes and turn up the heat, tossing the potatoes and shallots to brown slightly (they should start to break down a little).
Add the petits pois and lemon juice, then toss through to cook gently.
Stir in the chopped herbs and the lemon zest, then season with salt and pepper. Divide among 4 plates, then top each with a mackerel fillet and generous dollops of yogurt. Scatter over extra dill to serve.

Recipe from April 2018 Issue

Nutrition

Nutrition: per serving

Calories: 575kcals
Fat: 33.5g (5.9g saturated)
Protein: 19.9g
Carbohydrates: 47.4g (2g sugars)
Fibre: 2g
Salt: 0.8g

delicious. tips

If you’re feeling hungry cook 6 mackerel fillets and a few extra potatoes. Next time, swap mackerel for other frozen fish.
Look out for sustainable sea bass fillets.