Pan-seared mackerel with radish, apple & watercress salad and salsa verde
- Published: 26 Jul 16
- Updated: 12 Mar 25
Sophie Mitchell’s healthy salad recipe uses mackerel, a budget-friendly and healthy fish, to create a summery dish.
-
Serves 4
-
Hands-on time 45 min
Advertisement
Ingredients
- 8 fresh mackerel fillets (about 150g each)
- 1 green apple, cut into thin strips
- 8 radishes (we used a mixture of regular radishes and watermelon radishes), finely sliced
- 100g watercress, stalks picked and discarded
For the salsa verde
- Bunch fresh basil
- Bunch fresh tarragon
- Bunch fresh mint
- ½ bunch fresh flatleaf parsley
- 2 garlic cloves
- 4 anchovy fillets
- 100g capers, drained and rinsed
- Juice 2 lemons
- 50ml extra-virgin olive oil
Advertisement
Method
- I like to make the salsa verde by hand (but pulse in a food processor or use a stick blender if you prefer). Finely chop all the solid ingredients, then mix in a bowl with the lemon juice and oil. Set aside so the flavours can mingle.
- When you’re ready to go, put a small non-stick pan over a high heat. Lightly season the mackerel then, when the pan is very hot, flash fry for a couple of minutes on each side, in batches if needed.
- Arrange the apple, radishes and watercress on 4 plates, then top each with a couple of mackerel fillets and a drizzle of salsa verde.
Recipe continues after advertising
Advertisement
- Recipe from June 2016 Issue
Nutrition
Nutrition: per serving
- Calories
- 780kcals
- Fat
- 59.1g (12.3g saturated)
- Protein
- 56.4g
- Carbohydrates
- 5.2g (3.5g sugars)
- Fibre
- 1.1g
- Salt
- 1.4g
delicious. tips
Mackerel needs to be eaten spanking fresh. Buy it from a good fishmonger and ask him to fillet it for you.
Make the salsa verde up to 12 hours ahead and keep covered in the fridge. The colour may darken, but the flavour will still be good. You’ll have some left over; see above for how to use it.
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter