Roasted mackerel with beetroot, celeriac & spelt salad

Roasted mackerel with beetroot, celeriac & spelt salad

Sweet beetroot, nutty celeriac and juicy mackerel make a delicious trio. Fillets work just as well in this recipe – simply grill them for 4-5 minutes, skin-side up, until cooked through. 

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  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 10 mins
  • Total time1 hr 25 mins

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  • 3 whole raw beetroot (about 350g), scrubbed, trimmed and cut into wedges
  • 1 celeriac, peeled and cut into roughly 2cm chunks
  • 5 tbsp olive oil
  • 4 clove/s garlic, unpeeled
  • 250g quick-cook spelt
  • 2 unwaxed lemons, 1 zested then sliced, juice of 1/2, 1/2 cut into wedges
  • 1 tbsp cider vinegar
  • 4 whole mackerel, gutted
  • ½ x 20g pack dill, stalks reserved, fronds roughly chopped, plus extra fronds to serve


  1. Preheat the oven to 200oC, gas mark 6. Put the beetroot and celeriac in a roasting tin and drizzle with 2 tbsp oil; season, then toss together. Roast for 20 minutes, then add the garlic and toss through the veg. Roast for a further 25-30 minutes until everything is tender.

  2. Meanwhile, bring a large pan of water to the boil, then add the spelt and cook for 10-12 minutes until tender. In a large bowl, whisk together the lemon zest and juice, 2 tbsp oil and the vinegar; season. Drain the spelt, then rinse with cold water. Transfer to the dressing bowl and mix.

  3. Line a large baking tray with foil. Score each fish 3 times diagonally on each side, then arrange on the lined tray. Stuff the cavities with the dill stalks and lemon slices. Season the fish and drizzle over the remaining 1 tbsp oil. Once the vegetables are cooked, remove from the oven and turn up the temperature to 220oC, gas mark 7. Roast the fish for 15-20 minutes until golden, opaque and the fish flakes easily with a fork.

  4. While the fish is cooking, remove the garlic from its skins. Mash, then mix through the dressed spelt along with the beetroot, celeriac and roughly chopped dill fronds. Serve alongside the cooked fish, with extra dill fronds scattered over and lemon wedges for squeezing.


Typical values per serving when made using specific products in recipe


3,299kJ/ 791kcals



Saturated Fat












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