Grilled Mackerel with Potato & Dill Salad

• 4mackerel fillets, pin-boned
• 600 gnew potatoes, halved if large
• 2 tbspwholegrain mustard
• 3 tbspolive oil
• 2 tbspwhite wine vinegar
• 3 tbspfresh dill, chopped
• 3spring onions, sliced
• 1lemon, halved
• Fine salt and black pepper

Method

1. 1Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 15–20 minutes until tender. Drain well. Make the dressing and cook the fish while they simmer.
2. 2Whisk the mustard, 2 tbsp of the olive oil and white wine vinegar together in a bowl until you have a thick, glossy dressing. Season with salt and pepper.
3. 3Tip the warm boiled potatoes straight into the dressing; they drink it up best while still hot; then fold through the chopped dill and sliced spring onions. Taste and adjust the seasoning.
4. 4Heat a griddle pan over a high heat until it is properly smoking, about 3-4 minutes. Pat the mackerel fillets dry, rub with the remaining 1 tbsp olive oil and season the skin generously, and lay them skin-side down. Press gently for the first few seconds so the skin makes full contact, then leave undisturbed for 3 minutes until the skin is bronzed and crisp.
5. 5Flip the fillets and cook for 1 minute more, until the flesh is just opaque and flakes at a nudge. Squeeze half the lemon over the pan, letting it sizzle and catch on the fish.
6. 6Spoon the warm potato salad onto plates and lay the mackerel alongside, skin-side up so it stays crisp. Cut the remaining lemon half into wedges to serve.

Per serving

kcal

511

protein

29.9g

fibre

4.1g

carbs

28.4g

fat

30.8g