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National Seafood Week Recipe: Grilled mackerel, purple sprouting broccoli, asparagus and cherry tomatoes 

National Seafood Week (4-11 October) is an annual campaign championing the quality and variety of seafood available in the UK, and encouraging consumers to make fish the dish more often.   

15 mins
Published: October 9, 2019

To start, blanch and refresh the broccoli and the asparagus.

Cut the cherry tomatoes in half.

Cut the broccoli and the asparagus into smaller pieces.

Pop your grill on to a medium heat. 

Place you fillets of mackerel onto a tray skin side up, brush with a little oil and place under the grill.

Place a frying pan onto the stove with a little oil and pop the blanched broccoli asparagus and the cherry tomatoes.

Season with a pinch of salt and a few turns of black pepper

Once the fish is cooked and the vegetables are nice and hot you are now ready to serve.

Modern Scottish recipe: Roast salmon with wilted spinach and Old Pulteney whisky cream reduction


  • 8 Fillets of Mackerel
  • 1pkt Purple sprouting broccoli, or regular if purple sprouting is out of season
  • 1 bunch Asparagus 
  • 1 pkt Cherry tomatoes
  • 1 Lemon  
  • 25ml Cold pressed rapeseed oil 
  • ½ bunch Dill
  • Salt and pepper 
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