Pan-fried mackerel fillets with a beetroot salsa

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4


250g pack Waitrose Baby Beetroot In Mild Malt Vinegar, finely diced
½ green pepper, finely diced
1 shallot, peeled and finely chopped
2 tbsp chopped coriander
1 tbsp grated hot horseradish
Juice of 1 lemon
50ml olive oil
8 mackerel fillets
1 tbsp butter
1 tbsp sunflower oil


1. Stir together all of the ingredients except the mackerel, butter and sunflower oil. Cover and set aside.

2. To cook the mackerel, warm a non-stick pan containing the butter and sunflower oil. Season the mackerel fillets, then fry in 2 batches over a medium to high heat for around 3 minutes on each side. The skin should become beautiful and crispy.

3. Serve the mackerel dressed with the salsa and a green salad.