4 x mackerel fillets, pin boned and incisions placed along the skin side
1 sweet potato, peeled and cut into chunks
8-10 baby potatoes, cut in half
1 red pepper, seeds removed and cut into chunks
1 courgette, cut in chunks
Rapeseed oil
Sea salt
1 tbsp fresh thyme leaves
2 tbsp flat leave parsley, finely chopped
1 lime, cut into wedges
1 tsp smoked paprika
2 tbsp soy sauce
2 tbsp maple syrup
Zest and juice of 1 lime
½ red chilli, seeded and thinly sliced
4 x mackerel fillets, pin boned and incisions placed along the skin side
1 sweet potato, peeled and cut into chunks
8-10 baby potatoes, cut in half
1 red pepper, seeds removed and cut into chunks
1 courgette, cut in chunks
Rapeseed oil
Sea salt
1 tbsp fresh thyme leaves
2 tbsp flat leave parsley, finely chopped
1 lime, cut into wedges
1 tsp smoked paprika
2 tbsp soy sauce
2 tbsp maple syrup
Zest and juice of 1 lime
½ red chilli, seeded and thinly sliced
For The Dressing:
Mix all the ingredients together in a bowl and set aside
For The Bake
Preheat the oven to 180°C (350°F/Gas Mark 4)
Steam the sweet potato and baby potatoes for 3-4 minutes to par cook. On a large oven proof tray (wide enough for the length of the mackerel fillets) place the prepared red pepper, courgette, par cooked sweet potato and par cooked baby potatoes. Mix to combine everything and drizzle with a little rapeseed oil followed by a sprinkle of sea salt and fresh thyme. Drizzle over half of dressing & carefully place the mackerel fillets flesh side down. Drizzle over the remaining dressing and season the skin with sea salt. Bake in the preheated oven for 15-20 minutes, until the fish is cooked through, and the vegetables are tender. Scatter over the parsley, and garnish with lime wedges. Serve straight to the table and enjoy
For The Dressing:
Mix all the ingredients together in a bowl and set aside
For The Bake
Preheat the oven to 180°C (350°F/Gas Mark 4)
Steam the sweet potato and baby potatoes for 3-4 minutes to par cook. On a large oven proof tray (wide enough for the length of the mackerel fillets) place the prepared red pepper, courgette, par cooked sweet potato and par cooked baby potatoes. Mix to combine everything and drizzle with a little rapeseed oil followed by a sprinkle of sea salt and fresh thyme. Drizzle over half of dressing & carefully place the mackerel fillets flesh side down. Drizzle over the remaining dressing and season the skin with sea salt. Bake in the preheated oven for 15-20 minutes, until the fish is cooked through, and the vegetables are tender. Scatter over the parsley, and garnish with lime wedges. Serve straight to the table and enjoy
