Recipe: Grilled Mackerel, herb salsa, dill potatoes

A quick, delicious, midweek supper, light, refreshing and bursting with flavour.

(serves 2)


2 skin on mackerel fillets, pin boned
4 medium sized potatoes
Tsp dijon mustard
25g butter
1 Tbsp roughly chopped capers
1 Tbsp chopped dill
Olive oil
White pepper

8 mixed variety cherry tomatoes
3 inch piece of cucumber
Tbsp finely chopped parsley
Tbsp finely chopped basil
Juice of half a lemon
2-3 Tbsp Extra Virgin Olive oil
Salt and pepper


Begin by bringing a saucepan of salted water to the boil. Peel the potatoes and cut them into 2cm dice. Boil the potatoes for 10-15 minutes until just cooked through.

While the potatoes are boiling, prepare the salsa. Slice the tomatoes in half, then quarters, then half again so you achieve a small dice. Cut the cucumber down the centre and remove the seeds using a teaspoon, slice the cucumber into small dice the same size as the tomatoes. Place the tomatoes and cucumber in a small bowl along with the parsley, basil, lemon juice and extra virgin olive oil to achieve a loose consistency, season with salt and pepper and set aside.

Drain the potatoes and then stir through the butter, mustard, capers and dill. Drizzle with a little olive oil before seasoning with salt and white pepper.

Turn your grill to it’s highest setting. Score  the mackerel skin three times at 2cm intervals, drizzle lightly with olive oil and season with a little salt. Grill the mackerel skin side up for 5-6 minutes until slightly blackened, crisp and blistered, there’s no need to turn the mackerel it will cook through and have wonderful crisp skin.

To serve place a layer of potatoes into the centre of a serving plate, top with the mackerel skin side up then spoon the salsa on and around the plate.


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