Imagine a dish that transforms simple ingredients into a culinary masterpiece in just 40 minutes – a symphony of crispy mackerel with a vibrant potato and rocket salad that will transport your taste buds straight to the coastal kitchens of Britain. This isn't just another fish recipe; it's a gastronomic journey that balances the rich, oily texture of mackerel with the peppery freshness of rocket and the comforting warmth of perfectly cooked potatoes. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and impress even the most discerning dinner guests.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: British
Serves: 2 servings
Ingredients
- 2 mackerel fillets
- 200g baby potatoes
- 100g rocket leaves
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly and cut any larger ones in half to ensure even cooking. Leave the skin on for added texture and nutrition.
- Place the potatoes in a medium saucepan, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for approximately 12-15 minutes until potatoes are tender when pierced with a fork.
- While potatoes are cooking, pat the mackerel fillets dry with paper towels. Season both sides generously with salt, pepper, and lemon zest.
- Heat one tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the pan is hot, place the mackerel fillets skin-side down and cook for 3-4 minutes until the skin becomes crisp and golden.
- Carefully flip the mackerel and cook for an additional 1-2 minutes on the other side. The fish should be just cooked through and opaque in the center.
- Drain the cooked potatoes and let them cool for a few minutes. Cut into bite-sized pieces if not already small.
- In a mixing bowl, combine the potatoes with rocket leaves. Drizzle with remaining olive oil, lemon juice, and season with salt and pepper to taste.
- Plate the potato and rocket salad, and place the crispy mackerel fillets on top. Garnish with an extra squeeze of lemon if desired.
Tips
- Always pat your mackerel fillets completely dry before cooking to ensure a wonderfully crisp skin.
- Use a non-stick skillet and make sure it's properly heated before adding the fish to prevent sticking.
- Don't overcook the mackerel – it should be just opaque and flake easily, which usually takes only 3-4 minutes per side.
- For an extra flavor boost, consider adding fresh herbs like dill or parsley to your potato and rocket salad.
- Choose the freshest mackerel possible – look for firm, bright-colored fillets with a clean, ocean-like smell.
- If you prefer a lighter dressing, substitute some of the olive oil with a splash of white wine vinegar.
- Serve immediately after cooking to enjoy the mackerel at its crispiest and the potatoes at their most tender.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 30g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 80mg
