Roasted Mackerel with Garlic & Paprika


Cheap and cheerful, this delicious meal takes a mere 30 minutes cooking time, plus around 15 minutes preparation. It’s perfect for a mid-week supper. Not only that, mackerel is an oily fish, so it’s a great source of vitamins and good old omega-3. To add to health-value, I served it with stir-fried kale, which is a great source of iron. This is a complete superfood supper!

This is adapted from a Gordon Ramsey recipe. This version serves 4.


2 garlic cloves, peeled

2 tsp paprika (not smoked)

1 tsp salt

Olive oil

4 mackerel, cleaned and filleted (your local fishmonger will gladly do this for you)


1 tbsp white Balsamic vinegar

1 tsp Dijon mustard

4 tbsp olive oil

1/4 tsp turmeric

Sea salt and black pepper


1 bunch of kale, leaves stripped from stalks and shredded

Rapeseed oil

4 spring onions, trimmed and sliced

450g new potatoes


Preheat the oven to 220c, Gas 7.

Boil the potatoes until cooked, then drain and cover with a tea towel to absorb the steam. Crush with the end of a rolling pin until partly broken up.

Put the garlic, paprika & salt into a mortar and work into a smooth paste. Add enough olive oil to loosen it, then rub onto  the flesh side of the fish and set aside.

Place the vinegar, mustard, turmeric and olive oil into a small bowl and whisk until well combined. Season to taste.

Arrange the mackerel fillets skin side up on a foil-lined baking tray. Lightly brush the skin with olive oil and season with sea salt. Roast for 8-10 minutes until the skin has crisped and the fish is cooked through.

Meanwhile, heat a tbsp rapeseed oil in a large frying pan, and when hot add the kale and stir fry until starting to wilt – try not to over-crisp it. Stir in the spring onions and the cooked new potatoes, and add a tablespoon of the vinaigrette.

Pile the kale hash onto plates and top with the mackerel fillets. Drizzle with the vinaigrette.

Oily fish are a good source of vitamins A and D, and are rich in omega-3 fatty acids