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|Mackerel - Our Mackerel are usually sourced from the south-western waters and vary from 0.75lb to 1.5lb in size. They are full of Omega3 oils with associated health benefits. This fish can be supplied gutted with head on or off and filleted if required.
Please note that despite our best efforts fish are not caught in uniform sizes and we aim for within a 5% discrepancy
on quoted weights. These weights are taken before any finishing options e.g skinning or filleting are applied.
Grilled mackerel bruschetta
1 ciabatta loaf, sliced (approx 2 slices per person)
1 large garlic clove, peeled
45ml, 3tbsp olive oil
1, 400g can borlotti beans, rinsed and drained
100g, 4oz salad leaves, washed (rocket and watercress)
15ml, 1tbsp balsamic vinegar
11/2 tablespoons cracked black pepper
4 tablespoons flat leaf parsley, roughly chopped
4 medium/large mackerel fillets, skin on
Pre-heat the oven to 200C, 400F, Gas 6. Place the sliced ciabatta on a baking sheet and bake for 5 minutes.
Toss the beans and salad together, drizzle over 15ml, 1tbsp olive oil, balsamic and season well.
Mix the parsley with the black pepper. Stir to combine.
Rub the skinless side of the mackerel fillets with the olive oil and coat with the herb and pepper mix.
Heat a griddle pan or non-stick frying pan, and cook the fish (pepper side first) for 2-3 minutes each side.
Remove the ciabatta from the oven and rub over with the garlic and arrange slices onto serving plates and drizzle with the remaining oil.
Pile the borlotti bean salad on top and top each with the mackerel fillets. Serve straight away.