Name: Roasted mackerel new potatoes beetroot
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2
Ingredients: 225g (8oz) baby new potatoes scrubbed and halved; 1 tsp rapeseed oil; 1 clove garlic crushed; 200g (7oz) fresh mackerel fillets (or trout or salmon); Finely grated zest and juice of ½ orange; 1 tbsp fresh flat-leaf parsley chopped; 100g (4oz) cooked beetroot sliced or diced; 50g (2oz) fresh baby spinach leaves; For the dressing; Finely grated zest and juice of ½ orange; 2 tsp horseradish sauce

Meal type: Main meal

Serves: 2

Preparation time: 25 minutes

Cooking time: 30 minutes

Preheat the oven to 200˚C/180˚C fan/gas mark 6. Toss the potatoes in the oil and crushed garlic. Arrange onto a non-stick baking tray and roast for 20 minutes, turning halfway through.
Push the potatoes to one side of the baking tray and add the fish fillets to the tray, skin side down. Drizzle with the orange juice and scatter the zest and chopped parsley over the top. Return to the oven for 10 minutes.
Meanwhile, pile the beetroot and spinach onto a serving platter.
Mix together the dressing ingredients.
When the fish and potatoes are cooked, remove from the oven, peel the skin from the fish and break the flesh into rough chunks. Spoon the potatoes and flaked fish into the centre of the salad and drizzle with the dressing. Serve immediately.

Oily fish such as mackerel, trout and salmon provides a type of Omega-3 that may help keep your heart healthy. Horseradish sauce can be salty, so choose the lowest-salt version you can find.

Energy 1573kJ 377kcal 19%

Carbs 25.9g -

Fibre 4.1g 14%

Fat 20.3g Medium 29%

Saturates 4.3g Low 22%

Sugar 10.3g Low 11%

Salt 0.61g Low 10%

% = an adult's reference intake

Tried this at home?

Have you given this recipe a go? Send us an email with your feedback, tips, and photos for a chance to be featured in the next issue of Heart Matters Magazine.

Ingredients

225g (8oz) baby new potatoes, scrubbed and halved

1 tsp rapeseed oil

1 clove garlic, crushed

200g (7oz) fresh mackerel fillets (or trout or salmon)

Finely grated zest and juice of ½ orange

1 tbsp fresh flat-leaf parsley, chopped

100g (4oz) cooked beetroot, sliced or diced

50g (2oz) fresh baby spinach leaves

For the dressing

Finely grated zest and juice of ½ orange

2 tsp horseradish sauce

Related Recipes

See more recipes

Chilli con carne

This healthier take on a popular dish is sure to satisfy even the most ardent of chilli fans. Serve with low-fat Greek yoghurt as an alternative to sour cream.

Try this recipe

Tagliatelle with salmon and courgettes

Hot pasta tossed with a tasty flaked salmon and courgette sauce creates this easy meal that won't break the bank.

Try this recipe

Rice salad with shallot dressing

A sharp and sweet summer salad that is delicious either warm or cold.

Try this recipe

See more recipes

Roasted mackerel with new potatoes and beetroot

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

Chilli con carne

Tagliatelle with salmon and courgettes

Rice salad with shallot dressing

Share this page