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
  • 8
  • Easy
As well as being convenient, with sustainable options readily available, fish is an incredibly versatile ingredient. It’s easy to cook, tastes delicious and is packed with nutritional benefits. Chef Gary McLean shares this recipe for grilled Mackerel, saying: "Mackerel!!! I love it its sustainable, healthy very high in omega 3 , easy to prepare, very good value and jam packed with flavour. I feel it’s the most underrated fish out there and we should be eating more of it."

Ingredients

  • 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 

Method

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.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.