Name: Devilled mackerel with potatoes & spinach
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: British
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

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Devilled mackerel with potatoes & spinach

Devilled mackerel with potatoes & spinach

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 3.9 out of 5.20 ratingsRate

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

Easily halved

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Warm carrot salad with toasted cumin dressing

A star rating of 4.2 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal557
fat31g
saturates6g
carbs39g
sugars4g
fibre4g
protein32g
salt1.06g

low

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 3.9 out of 5.20 ratings

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