Baked Mackerel Recipe - Great British Chefs

Baked mackerel with salsa and fishy crisps

Main
easy
4
50 minutes

PT50M

The mackerel in this recipe is nicely balanced by a vibrant tomato, avocado and cucumber salsa in this vitamin-rich dish from William Drabble. This fishy chips add a playful touch that will be appreciated by the family.

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Ingredients

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Metric

Imperial

Mackerel fillets

2 whole mackerel
1/2 lemon for juice
10ml of olive oil

Fishy crisps

4 filo pastry sheets
1 egg white
15g of butter, melted
1 pinch of salt
1 pinch of pepper

Cucumber, tomato and avocado salsa

1 avocado
1/2 cucumber
4 tomatoes
1 tbsp of olive oil
1/2 lemon for juice

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Preheat the oven to 175°C/gas mark 4

Lay a sheet of pastry onto a lightly floured work surface. Brush lightly with butter and press another sheet of pastry on top. Repeat with the remaining 2 sheets so you have 1 sheet made up of 4 layers

4 filo pastry sheets
15g of butter, melted

Cut out 4 little fish shapes, brush with egg white and sprinkle over a little salt and pepper, or some sesame seeds if preferred. Bake for 10-12 minutes until crispy and golden

1 egg white
1 pinch of salt
1 pinch of pepper

Skin and de-stone the avocado. Dice the flesh into 5mm cubes. Peel the cucumber and dice into 5mm cubes

1 avocado
1/2 cucumber

Drop the tomatoes into boiling water for a few seconds. Remove and plunge into iced water. Peel the skins from the tomatoes, remove the seeds and dice the flesh into 5mm squares

4 tomatoes

Mix together the tomato, cucumber and avocado in a bowl. Drizzle over the oil and add a squeeze of lemon juice. Store in the fridge until ready to serve

1 tbsp of olive oil
1 lemon for juice
1/2 lemon for juice

Preheat the oven to 180°C/gas mark 4

To fillet the mackerel, remove the head and tail, then hold the fish in place and run the knife along the bone from head to tail

2 whole mackerel

With a stroking motion and starting at the spine, remove the fillet by cutting towards the belly. Repeat until you have 4 separate fillets

Remove the skin from the mackerel fillets along with any bones

Cut out 8 sheets of baking paper, slightly bigger than the fillets. Rub the sheets with oil on one side. Lay the fillets on the oiled paper, then lay the remaining sheets on top, oil-side down

10ml of olive oil

Still covered, lay the fish onto a baking tray and bake in the oven for 10-12 minutes, or until cooked through. Remove from the oven and squeeze a little lemon juice over the fillets

1 lemon for juice

To serve, divide the salsa onto plates and top each mound with a fillet of mackerel. Lay the fishy crisps on top of the fish and serve immediately

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William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.