Pan-seared mackerel with radish, apple & watercress salad and salsa verde
- June 2016
- Serves 4
- Hands-on time 45 min
Sophie Mitchell’s healthy salad recipe uses mackerel, a budget-friendly and healthy fish, to create a summery dish.
- 59.1g (12.3g saturated)
- 5.2g (3.5g sugars)
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.
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