Roasted mackerel with beetroot, celeriac & spelt salad

Name: Roasted mackerel with beetroot, celeriac & spelt salad
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4
Ingredients: 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; 250 g 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; 20 g pack dill, stalks reserved, fronds roughly chopped, plus extra fronds to serve

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.

0 out of 5 stars(0) Rate this recipe

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.
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.
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.
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.