Devilled mackerel with potatoes & spinach
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 557 | |
| fat | 31g | |
| saturates | 6g | |
| carbs | 39g | |
| sugars | 4g | |
| fibre | 4g | |
| protein | 32g | |
| low in | salt | 1.06g |
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.
Goes well with
Recipe from Good Food magazine, April 2006
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