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

Method

1. 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. 2

   Roast wedges for 25–30 minutes, turning halfway, until golden and crisp.

3. 3

   Toss hot cooked wedges with creamed horseradish sauce.

4. 4

   Score mackerel fillets twice on the skin side. Brush with remaining olive oil and season.

5. 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. 6

   Serve mackerel fillets over horseradish wedges with lemon wedges and a watercress salad.