Grilled Mackerel with Warm Potato Salad

A pescatarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 586 kcal, 41g protein, 45g carbs, 27g fat and 4g fibre per serving (approximate)
  • About 20 minutes, preparation and cooking
  • Estimated cost £3.23–£5.95 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 175g mackerel fillet
  • 250g new potatoes
  • 3 spring onions
  • lemon juice, to taste
  • 1 tbsp plus 1 tsp mustard dressing
  • 1 generous handful watercress (about 40g)

Method

  1. Boil the new potatoes in lightly salted water until tender, then drain and cool slightly.
  2. Cook the mackerel fillet under a hot grill or on a hot griddle pan for 3-4 minutes per side, until opaque and it flakes easily. Add spring onions for the final minute and cook until fragrant.
  3. Rinse and dry watercress.
  4. Arrange mackerel fillet, new potatoes and watercress in a bowl and finish with mustard dressing and lemon juice, to taste. Keep the dressing separate if packing ahead.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Fish, Mustard. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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