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Zesty mackerel fillets with raspberry and rocket salad
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‘Mackerel and summer go hand in hand. This is one of my favourite dishes on the menu at Headingley. The flavour of mackerel goes superbly with the freshness of lemon and coriander - served with rocket and raspberries, it’s the ultimate summer salad. Mackerel is also full of healthy essential oils.’
Stefan Butler, Executive Chef, Headingley cricket Ground
1 small onion, finely chopped
50g fresh breadcrumbs
1 tbsp coriander seeds, crushed
Grated zest and juice 1 lemon
1 tbsp sweet chilli sauce
4 fresh or frozen mackerel fillets, thawed if frozen
1 tbsp olive oil
140g bag wild rocket
185g pack raspberries
1. Heat the butter in a frying pan, add the onion and fry for 4-5 minutes until softened. Remove from the heat and stir in the breadcrumbs, coriander seeds, grated lemon zest and sweet chilli sauce.
2. Preheat the grill to medium. Press the breadcrumb mixture over the flesh side of the mackerel fillets then grill for 4 minutes until golden and cooked through.
3. Meanwhile, make the salad dressing by whisking together the olive oil and lemon juice in a small bowl.
4. Serve the mackerel fillets garnished with rocket leaves, raspberries and the lemon oil dressing.
Typical values per serving:
2.6g fibre, 26.3g protein
This recipe was first published in May 2014.