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Grilled Mackerel with New Potatoes and Salad

Boil tender new potatoes, grill mustard-brushed mackerel fillets, and toss lettuce in a homemade citrus vinaigrette for a fresh supper.

HealthyDinnerQuickSeafoodHigh Protein

Estimated Nutrition

Per Serving Total
Calories 528.2 kcals 1056.4 kcals
Carbohydrates 13.1 grams 26.2 grams
Fat 42.1 grams 84.1 grams
Protein 26.4 grams 52.8 grams
Cook Time
14 mins
Produces
2 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Wholegrain Mustard
for brushing fillets
1
tsp
English Mustard
for dressing
1
tbsp
White Wine Vinegar
Fruits
1
squeeze
Lemon Juice
NutsSeeds
1
pinch
Salt
for boiling water
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground
OilsFats
3
tbsp
Rapeseed Oil
can substitute with olive oil
Seafood
2
piece
Mackerel
fillets
Vegetables
150
g
New Potatoes
such as Jersey Royals, scrubbed
2
heads
Little Gem Lettuce
leaves separated

Steps

  • Boil 150g of potatoes for 8-10 minutes until tender.
  • Drain the potatoes and keep them warm in the pan.
  • Preheat the grill to a high setting.
  • Brush the mackerel fillets with wholegrain mustard and season.
  • Grill the fillets for 3-4 minutes until cooked through.
  • Whisk English mustard, vinegar, oil, and lemon juice together.
  • Toss the lettuce leaves in the dressing.
  • Serve the mackerel immediately with potatoes and salad.