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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.   


Easy
8
15 mins
Published: October 9, 2019
Categories:

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

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 
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