Pan-fried mackerel with potatoes and beetroot

Ingredients

400g potatoes, cut into chunks
300g baby beetroot, halved
3 tbsp olive oil
4 fresh mackerel, filleted or 8 mackerel fillets
Pinch of cayenne pepper (optional)
Zest and juice of 1 lemon
2 tbsp crème fraîche
Handful fresh chives, snipped

Ingredients

400g potatoes, cut into chunks
300g baby beetroot, halved
3 tbsp olive oil
4 fresh mackerel, filleted or 8 mackerel fillets
Pinch of cayenne pepper (optional)
Zest and juice of 1 lemon
2 tbsp crème fraîche
Handful fresh chives, snipped

Method

Preheat the oven to 200°C/fan180°C/gas 6. Place the potatoes and beetroot in a roasting tin with 2 tablespoons of the olive oil and roast in the oven for 40 minutes.
When the veggies have been cooking for 20 minutes, prepare the mackerel. Slash along the skin side of the fillets and season with salt, pepper and cayenne pepper. Heat the remaining oil in a frying pan with the lemon zest and fry the fish over a high heat for 2-3 minutes on each side until the skin is crisp.
Put the potatoes and beetroot in a bowl and stir in the lemon juice, crème fraîche and chives. Season and serve with the mackerel.

Method

Preheat the oven to 200°C/fan180°C/gas 6. Place the potatoes and beetroot in a roasting tin with 2 tablespoons of the olive oil and roast in the oven for 40 minutes.
When the veggies have been cooking for 20 minutes, prepare the mackerel. Slash along the skin side of the fillets and season with salt, pepper and cayenne pepper. Heat the remaining oil in a frying pan with the lemon zest and fry the fish over a high heat for 2-3 minutes on each side until the skin is crisp.
Put the potatoes and beetroot in a bowl and stir in the lemon juice, crème fraîche and chives. Season and serve with the mackerel.

delicious. tips

Fresh mackerel has a texture and flavour similar to sea bass, but is much cheaper to buy. Try roasting slashed whole fresh mackerel in a hot oven for 10-15 minutes until it is just cooked through and serve with cherry tomatoes, fresh rosemary sprigs, lemon wedges and a drizzle of olive oil and serve with salad and buttered potatoes for a tasty and colourful midweek supper with friends.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine