top of page

Paprika & Garlic Mackerel

Serves 2


4 mackerel fillets

2 garlic cloves

1 tsp smoked paprika

A good pinch of salt

Black pepper

250g new potatoes

2 spring onions, sliced

For the Vinaigrette

2 tbsp apple cider vinegar

1 tbsp dijon mustard

1 tbsp olive oil, I use garlic infused


1. Preheat the over to 220 C fan.

2. Boil the potatoes in a pan of salted water for 12 - 15 mins.

3. Put the garlic, paprika, salt, pepper and a splash of oil into a pestle and mortar and grind to a fine paste.

4. Rub the flesh side of the mackerel with the paprika mix.

5. Lay the mackerel on greaseproof paper on a baking tray skin side up.

6. Lightly brush the mackerel skin with olive oil and sprinkle with salt.

7. Roast the mackerel for 8 mins, the skin should be crisp and the fish cooked through.

8. Mix together all the vinaigrette ingredients in a small bowl, season to taste.

9. Once tender, drain the potatoes, return to the saucepan to dry then crush lightly, season, add the spring onion and add a little oil

10. Serve the fish onto of the potatoes, with a side salad, sprinkled with the vinaigrette, adding more or less to suit your taste.

bottom of page