I’ve been eating a lot of mackerel lately. It is one of the cheapest buys at the fishmongers these days and it is a relatively guilt-free fish too because this little creature is thriving at the moment.
It also tastes delicious and goes great with Mediterranean flavours.
Whether you fry it up and serve it with just a slice of lemon or just add a couple of ingredients – it’s one of those fish that is so strong in flavour that it doesn’t take much to make it great.
As a bonus, this oily fish is packed with omega 3 and 6 and is really good for your heart and brain.
I have made this Nigel Slatter dish a number of times and although it’s really simple to make it taste complex and so flavoursome.
Roast Mackerel with Sherry Vinegar, Potatoes and Thyme
Serves 2
Ingredients:
- Small, yellow-fleshed potatoes – 475g
- Olive oil
- Small bunch of fresh thyme
- Fresh mackerel fillets 2 (or 4 smaller ones)
- Sherry vinegar
- Set the oven at 180˚C/Gas 4. Wipe the potatoes then slice them to the thickness of two, one pound coins. Put them in a bowl, pour over three tablespoons of olive oil and a generous grinding of sea salt and black pepper.
- Pick the leaves from three or four of the thyme sprigs – I reckon a small palmful is about right – and toss with the potatoes. Tip the seasoned potatoes into a shallow roasting tin and bake for 40 minutes till golden and tender.
- Pour 2 tablespoons of oil into a small bowl and stir in a tablespoon of the sherry vinegar, some salt and pepper and a tablespoon or so of thyme leaves.
- When the potatoes are golden, lay the fish skin side up on the potatoes then spoon over the dressing. Return the dish to the oven and continue roasting for 20 minutes till the fish is cooked and the skin is just starting to crisp lightly.