Roasted Mustard Mackerel Recipes

WHOLE ROASTED MACKEREL

Steps:

• Preheat oven to 425 degrees. Using a sharp knife, make a few slashes in skin on both sides of fish. Transfer to a parchment-lined baking sheet. Drizzle fish on both sides with oil; season with salt and pepper. Arrange a few lemon slices in cavity, and tuck the rest underneath fish. Tuck a handful of herbs into cavity; coarsely chop remainder and sprinkle over fish. Roast until fish is opaque and cooked through, 20 to 25 minutes.
• To serve, use a thin-bladed knife to cut fillet free from top side of fish. Gently transfer fillet to a cutting board with a spatula. Starting from the tail, slowly lift spine to separate it from bottom fillet. Slice each fillet crosswise into three portions; serve.

ROASTED MACKEREL WITH GARLIC AND PAPRIKA

Steps:

• 1. Preheat the oven to 400°F.
• 2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
• 3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
• 4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
• 5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
• 6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

ROASTED MUSTARD MACKEREL

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Wash 300g of raw mixed-colour beets, cook in boiling salted water for 30 minutes, or until just tender (depending on their size), then drain and leave until cool enough to handle.
• Meanwhile, cook 150g of bulgur wheat according to the packet instructions, and drain.
• Lay a sheet of wet greaseproof paper in a 25cm x 30cm baking tray and rub it lightly with oil. Evenly spread the bulgur over the tray and place 4 fish fillets randomly on top. Loosen 2 teaspoons of Dijon mustard with a splash of vinegar, then brush over the skin side of the fish, and sprinkle over 1 tablespoon of porridge oats.
• Remove the skin from the beets and finely slice them, ideally on a mandolin (use the guard!), then arrange them around the fish, overlapping the slices and tucking them up to and under the fillets in a nice even layer.
• Mix 1 tablespoon of vinegar with 1 teaspoon of oil and a pinch of sea salt and black pepper to make a dressing.
• Holding ½ a bunch of fresh thyme like a brush, use it to dab the dressing all over the beets, then strip over the leaves. Cook at the top of the oven for 15 to 20 minutes, or until the fish is lightly golden and cooked through.
• Toss 2 large handfuls of rocket with a squeeze of juice from ½ a lemon and sprinkle over the top. Stir 2 teaspoons of jarred grated horseradish through the 2 tablespoons of natural yoghurt, season to perfection, then spoon over the fish and tuck in.