Mackerel Fillets with Horseradish Chips
Ingredients
- 600 g fresh mackerel fillets
- 900 g Maris Piper potatoes
- 3 tbsp creamed horseradish sauce
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp sea salt flakes
- 1 lemon
Nutrition (per serving)
- Calories
- 653 kcal
- Protein
- 33.1 g
- Carbohydrate
- 37 g
- of which sugars
- 3.4 g
- Fat
- 39.4 g
- of which saturates
- 7 g
- Fibre
- 6.6 g
- Salt
- 1.22 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat oven to 220°C/200°C fan. Cut potatoes into wedges and toss with 3 tablespoons olive oil, smoked paprika and sea salt. Spread on a large baking tray.
- 2
Roast wedges for 25–30 minutes, turning halfway, until golden and crisp.
- 3
Toss hot cooked wedges with creamed horseradish sauce.
- 4
Score mackerel fillets twice on the skin side. Brush with remaining olive oil and season.
- 5
Heat a dry frying pan over high heat. Cook mackerel skin-side down for 3 minutes, then flip and cook for 1 minute more.
- 6
Serve mackerel fillets over horseradish wedges with lemon wedges and a watercress salad.
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