- 4 mackerel, cleaned, gutted and heads chopped off
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 4 tbsp curry paste (we used Madras)
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 800g potato, cubed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 250g bag spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
Heat oven to 220C/fan 200C/gas 7. Make a couple of slashes in both sides of the fish and rub with half the curry paste. Heat the oil in a roasting tray, then fry the potatoes and onion for about 8 mins until starting to brown.
Stir the remaining curry paste into the potatoes, then sit the fish on top and roast for 20-25 mins until the fish and potatoes are cooked.
Lift the fish onto plates, then place the potatoes back over a high heat. Add the spinach to the pan and cook for 3-4 mins until completely wilted. Scoop out and serve with the fish.
Mackerel, a rich source of omega-3, is one of the healthiest fish you can eat. If you don’t fancy eating a whole fish, buy fillets and roast the potatoes for 15 mins before adding the fillets, then roast for 10 mins more.