A serving of Alan

FOOD AND DRINK: ALAN ROSENTHAL

Delicious smoked, baked or grilled on the BBQ, mackerel is a flavoursome and healthy meal option great for body and mind. With the summer underway, Alan is here with a tasty and easy pan-fried recipe for those warmer evenings.

Mackerel is a wonderful oily fish full of Omega 3 fatty acids which are great for both your body and your mind.  At this time of the year, as we come into Spring and summer, I like to pair it with lighter flavours that balance the rich qualities of the fish. In this simple recipe, I’ve chosen to serve it alongside new potatoes and cherry tomatoes dressed with sherry vinegar, extra virgin olive oil and fresh coriander. 


Pan-fried mackerel with Cherry tomatoes, new potatoes and fresh coriander

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Mackerel is a wonderful oily fish full of Omega 3 fatty acids which are great for both your body and your mind.  At this time of the year, as we come into Spring and summer, I like to pair it with lighter flavours that balance the rich qualities of the fish. In this simple recipe, I’ve chosen to serve it alongside new potatoes and cherry tomatoes dressed with sherry vinegar, extra virgin olive oil and fresh coriander.  


Serves 2

300g waxy new potatoes

150g cherry tomatoes

Vegetable oil

4 mackerel fillets

4 tbsp extra virgin olive oil

1.5 tbsp sherry vinegar

½ clove garlic, grated

2-3 tbsp roughly chopped fresh coriander

Salt and black pepper

First cook your potatoes.  Add them to a saucepan, cover with cold water and add a generous sprinkling of salt.  Bring up to the boil and simmer for around 15 minutes until tender when pierced with a knife. Drain, pop them back in the saucepan and allow to steam a little with the lid on.

Whilst the potatoes are cooking, make the dressing.  Simply mix the extra virgin olive oil with the vinegar and grated garlic.  Season well with salt and black pepper and taste for balance. 

Slice the cherry tomatoes in half.

Now score the skin side of the mackerel with 2 to 3 diagonal lines, evenly spread across the fish.  This will help your fish to stay flush with your frying pan, ensuring a lovely crisp skin.  Next rub the fillets all over with vegetable oil and season with salt and black pepper.

Once you have drained the potatoes and they are staying warm in the covered saucepan, cook the mackerel.  Add a drizzle of vegetable oil to a wide non-stick pan.  Once hot, add the fish fillets skin-side down.  Allow to cook for 3 minutes on a medium heat. Larger fillets will take up to 4 minutes.  Don't be tempted to move the fillets around in the pan, this will prevent them from browning and could cause them to stick.

After 3-4 minutes, turn your mackerel fillets over using a fish slice or spatula.  Allow the fish to cook for 1 further minute. Your fish is now ready.  Transfer to a board or plate whilst you finish the recipe.

Slice the potatoes in half and then, ensuring the saucepan is dry, pour over the dressing.  Gently mix through with the tomatoes and fresh coriander.  You should now have a flavoursome warm accompaniment for your fish.

Divide the warm potato and tomato mixture between 2 plates and top with the mackerel fillets. Garnish with a little more fresh coriander.   

Follow Alan on Instagram at @alan.rosenthal or visit www.alanrosenthal.co.uk















































































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