Mackerel are oily fish with a light aroma and a pink coloured flesh. The flesh of mackerel is succulent and juicy with a strong flavour. If mackerel is not available, you could use herrings or sardines in this recipe.

Preparation: 30 minutes

Cooking: 10 minutes

Serves: 4


  • Mackerel fillets - 4 in number (order from us via code 01MAC00E06)
  • Baked candied beetroot - 100gm
  • Picked tips of watercress - 25gm
  • Cox apples - 2 in number
  • Cider vinegar - 15ml
  • Extra virgin olive oil - 45ml
  • Dijon mustard - 10gm


Full ingredients

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1. Check mackerel for bones. Remove any that remain. Using a very sharp knife score the skin of the mackerel 15-20 times (do not cut through the flesh). Rub the skin with rape seed oil and place under a very hot grill to char. Place in oven for 3-4 minutes at 180°C to complete cooking.

2. Assemble salad. Slice beetroot and dice. Remove any thick stems from the watercress. Slice and dice the apples (leave skin on).

3. Make the dressing. Place cider vinegar, Dijon mustard, honey and olive oil into a bowl. Whisk until thick. Adjust seasoning with salt and pepper. If dressing is too thick add drops of boiling water to thin down.

4. Assemble dish. Garnish plate with salad. Add mackerel with a pinch of sea salt on skin.

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Mackerel Fresh Fish



Mackerel are round, pelagic fish caught by line or pelagic trawled. Mackerel are very streamlined in shape with a blue/silver colour skin with dark blue markings.


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Seasonality Chart

Many factors influence the seasonality of fish and seafood. Our Seasonal guide to fish availability shows the full list of species available each month and acts as a guide in order to assist with your menu planning.

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