Mackerel final.jpg

Looking for an impressive starter that can be ready in 10 minutes? This mackerel with orange & beetroot is for you. 

mackerel with orange & beetroot

Serves 2 as a small starter

1 large orange

3 cooked beetroot (not in vinegar)

1/2 bunch of dill

Extra virgin olive oil

1 mackerel fillet

Squeeze of lemon juice

Salt & pepper


Using a very sharp knife, remove the skin and pith of the orange, then carefully segment. Chop the orange segments finely. Chop the beetroot into small pieces and finely chop the dill. Mix the orange, beetroot and dill in a bowl with a good drizzle of extra virgin olive oil and season well. 

Heat a drizzle of oil in a frying pan on a high heat. Trim the mackerel fillet into two rectangular pieces. Lay the fillets skin-side down in the pan, using a spatula to press the fillets flat against the bottom of the pan. Sear for 1 minute then turn the fillets over, removing the pan from the heat. Leave the mackerel in the frying pan for a further 2 minutes to cook through with the residual heat. Season and add a squeeze of lemon juice.