Grilled mackerel with steamed sweet potato & watercress
This recipe beautifully combines sweet and salty flavours by pairing delicious sweet potato with salty mackerel. As an oily fish, Mackerel is a brilliant source of essential Omega-3 fatty acids, making this recipe a perfect contributor to your recommended weekly 2-3 servings. Tips: This dish is also great using smoked mackerel fillets if you can get them fresh. Leaving the new potatoes whole when you cook them retains more of the nutrients.
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Preheat the grill. Cook the potatoes in boiling salted water for 12-15 minutes or until tender.
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While the potatoes are cooking, lay the mackerel fillets skin side up on a baking tray and rub them with the oil. Place the tray under the hot grill and cook for 7 minutes. Once cooked through, turn off the heat and allow to rest.
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Drain the cooked potatoes and cut them in half or quarters, depending on their size. Steam the asparagus for 2-3 minutes until just tender so they’re still al dente.
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Place the warm potatoes, asparagus, watercress, almonds and parsley in a large bowl and mix well.
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Make the dressing by mixing the crème fraîche with the lemon zest and most of the lemon juice and the mustard. Season with salt and pepper before mixing through the salad.
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Serve the salad on a big platter and lay the mackerel fillets on top, adding a final squeeze of lemon juice.
