Name: Spiced mackerel on toast with beetroot salsa
Cook time: 5 min
Total time: 15 min
Yield: 4
Cuisine: Australian
Ingredients: 250g pack beetroot (not in vinegar), diced; 1 eating apple cut into wedges then thinly sliced; 1 small red onion finely sliced; juice ½ lemon; 1 tbsp olive oil plus extra for drizzling; 1 tsp cumin seed; small bunch coriander leaves roughly chopped; 4 mackerel fillets, halved widthways; 1 tsp curry powder; 4 slices sourdough bread or ciabatta

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Spiced mackerel on toast with beetroot salsa

Spiced mackerel on toast with beetroot salsa

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 4.5 out of 5.16 ratingsRate

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A tin of fish in the cupboard can make an easy supper or lunch. This dish is perfect for a speedy weekend lunch for friends

Easily halved

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Chickpea & roasted pepper salad

A star rating of 4.4 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

250g pack beetroot

(not in vinegar), diced
1 eating apple

cut into wedges then thinly sliced
1 small red onion

finely sliced
juice ½ lemon
1 tbsp olive oil

plus extra for drizzling
1 tsp cumin seed
small bunch coriander

leaves roughly chopped

For the fish

4 mackerel

fillets, halved widthways
1 tsp curry powder
4 slices sourdough bread

or ciabatta

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Nutrition: per serving

kcal471
fat27g
saturates5g
carbs35g
sugars11g
fibre3g
protein25g
salt0.97g

low

Method

step 1

Mix the beetroot, apple, onion, lemon juice, oil, cumin and coriander together, season well, then set aside while you cook the mackerel. Heat the grill to high. Put the fish onto a sheet of foil on the grill rack, sprinkle over the curry powder, drizzle with oil, then season and rub well into the fish.
step 2

Grill for 4-5 mins until the skin is crisp and the fillets are cooked through; you won’t need to turn the fish over. Toast the bread in a toaster or alongside the fish under the grill, then drizzle with a little olive oil. Top with the salsa and mackerel, then pour over any pan juices and eat straight away.

Recipe from Good Food magazine, May 2008

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A star rating of 4.5 out of 5.16 ratings

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