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Mackerel with lemon dressing recipe

Mackerel with lemon dressing recipe

4 ratings

See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 696 calories / serving


  • 500g (1Ib) new potatoes, halved if large
  • 30g (1oz) butter
  • 3 spring onions, sliced
  • 50g rocket
  • 8 fillets mackerel, pin bones removed

For the coconut crisp:

  • 4 tbsp plain flour
  • 2 tbsp groundnut oil
  • lemon wedges, to serve

For the dressing

  • 4 tbsp extra-virgin olive oil
  • 1 lemon, juiced
  • 2 tbsp capers, rinsed and drained
  • 3 tbsp chopped basil
If you haven't got any new potatoes, try dicing a large white potato instead

Each serving contains

  • Energy

  • Fat

    48g 69%
  • Saturates

    12g 60%
  • Sugars

    3g 3%
  • Salt

    0.1g <1%

of the reference intake
Carbohydrate 36.6g Protein 32.6g Fibre 2.8g


  1. Cook the potatoes in a pan of boiling water for 10-12 minutes, until tender. Then drain and set aside.
  2. Melt the butter in a large pan and add the potatoes and spring onions. Season well. When ready to serve, combine with the rocket.
  3. To make the dressing, pour the olive oil into a small pan, add the lemon juice and capers, season and heat through for 3-4 minutes, then stir in the chopped basil.
  4. When ready to barbecue, score the skin side of the mackerel with a sharp knife, dust in seasoned flour, shake off the excess and drizzle with a little groundnut oil, season, then place skin side down on the barbecue. Grill for 2-3 minutes, turn over and grill for another 1-2 minutes, until just cooked through.
  5. Serve drizzled with the dressing, along with the potatoes and some lemon wedges on the side.

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