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Devilled mackerel with potatoes & spinach

Devilled mackerel with potatoes & spinach

A star rating of 3.7 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

A deliciously spicy way to get healthy Omega-3 fish oils into your diet

  • Easily halved
Nutrition: per serving
HighlightNutrientUnit
kcal557
fat31g
saturates6g
carbs39g
sugars4g
fibre4g
protein32g
low insalt1.06g
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Ingredients

  • 4 mackerel , cleaned, gutted and heads chopped off
  • 4 tbsp curry paste (we used Madras)
  • 2 tbsp olive oil
  • 800g potato , cubed
  • 1 onion , chopped
  • 250g bag spinach

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

RECIPE TIPS
BUYING MACKEREL

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.

Recipe from Good Food magazine, April 2006

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A star rating of 3.7 out of 5.18 ratings
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