Mackerel with peppers and potato salad

Mackerel with peppers and smashed potato salad

Fish for compliments with great-value mackerel...and they'll be hooked!

By , 16 March 2017
Mackerel with peppers and smashed potato salad
  • Ready in: 30 mins
  • Serves: 4
  • Price: £1.74 per serving
Nutritional Info
Each 445g serving contains
  • Energy 2178KJ 521KCAL
    26%
  • Fat high
    28.9g
    41%
  • Saturates low
    5.8g
    29%
  • Sugars low
    6.2g
    7%
  • Salt low
    0.58g
    10%
of your reference intake.
Typical energy values per 100g: 490kJ/117kcal.
Ingredients
  • 700g baby potatoes
  • Juice and zest of 1 lemon
  • A few basil leaves, roughly chopped
  • 2tbsp rapeseed oil
  • 2 red peppers, halved and deseeded
  • 4 Fishmonger’s Selection Mackerel Fillets
  • 1 clove garlic, crushed
  • ½ x 70g bag strong wild rocket
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the baby potatoes in a pan of cold water, bring to the boil and simmer for 20-25 mins until soft. Drain well, return to the pan and toss in the lemon juice, basil and 1tbsp of the oil. Season with black pepper. Use the back of a fork to crush the potatoes.

  • Meanwhile, put the peppers on a baking tray, drizzle with ½tbsp oil and season with black pepper. Roast in the oven for 20 mins until soft and slightly charred. Cut into strips and add to the potatoes.

  • Place the mackerel on a foil-lined baking tray, drizzle with the remaining oil, rub with the garlic and lemon zest and season with black pepper.

  • Cook in the oven for 8 mins until the flesh is opaque and flakes easily. Serve with the peppers and potato salad and rocket.