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Grilled mackerel with samphire
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2 frozen mackerel fillets
300g Charlotte potatoes, cut into 5mm thick slices
90g pack samphire, washed
½ bunch salad onions, trimmed and sliced into 1cm lengths
3 tbsp Waitrose Honey & Three Mustard Dressing
1. Preheat the grill to medium. Line a baking tray with foil and melt half the butter. Brush a little over the foil, place the mackerel on top and brush with the remaining melted butter. Grill for 12 minutes until thoroughly cooked.
2. Cook the potatoes in a pan of boiling water for 8-10 minutes, until tender. Add the samphire and cook for 1 more minute. Drain.
3. Melt the remaining butter in the saucepan and cook the salad onions for 1 minute. Tip in the potatoes and samphire and mix well. Transfer to plates, top with the mackerel fillets and serve drizzled with dressing.
Typical values per serving:
This recipe was first published in July 2017.