4 Ideal Recipes If You’re In The Mood For Mackerel

In the mood for mackerel? We’ve got some delicious recipes courtesy of Waitrose.com. Omega-3 rich and packed with essential nutrients, this beautifully iridescent sea specimen is ideal for a midweek fish dinner.


  • Preparation time: 5 minutes
  • Cooking time: 20-25 minutes
  • Serves 1


  • 100g forced rhubarb
  • 1 whole medium mackerel, cleaned, head and tail removed
  • 2cm piece fresh ginger, peeled and shredded
  • 1 clove garlic, thinly sliced
  • ¼ tsp dried chilli flakes
  • 2 tsp soy sauce
  • 1 tsp soft brown sugar
  • 1 tbsp cider vinegar


  1.  Preheat the oven to 190°C, gas mark 5. Oil a large piece of foil. Cut the rhubarb into 7cm lengths, then each length into long, thin slices. Arrange in the middle of the foil. Place the mackerel on top of the rhubarb.
  2.  Season the mackerel, then scatter over the ginger, garlic and chilli, pushing some into the cavity of the fish. Sprinkle the soy sauce, sugar and cider vinegar over the top. Fold in the sides of the foil and make a pleat along the top to make a neat parcel enclosing the fish.
  3. Place the parcel on a baking sheet and cook for 20-25 minutes until the fish is just cooked through. It should come easily away from the bone when you put a knife into the middle. Serve with steamed rice and stir-fried pak choi.


The beetroot gives a pretty pink colour to the dish. It’s best added just before serving. Hot smoked salmon or cooked shredded chicken also work well instead of the mackerel. 

  • Preparation time: 15 minutes
  • Total time: 15 minutes
  • Serves 4


  • 250g peppered smoked mackerel fillets
  • 400g can cannellini beans, drained and rinsed
  • 250g pack tomatoes, quartered
  • 1 unwaxed lemon
  • 2 tbsp Greek Extra Virgin Olive Oil
  • 1 tbsp Greek honey
  • 250g baby Beetroot, quartered
  • ¼ x 20g pack tarragon, leaves only


  1. Remove the skin and any bones from the mackerel and break into chunks.
  2. Mix with the beans and tomatoes.
  3. Whisk together the lemon juice, oil and honey and season well. Toss into the salad with the beetroot and tarragon. Lovely served with crusty bread. 

Read: 5 IDEAL recipes if you’re in the mood for butter beans


  • Preparation time: 10 minutes
  • Cooking time: 1 hours
  • Serves: 2


  • 2 baking potatoes
  • 200g petits pois
  • 4 salad onions, thinly sliced
  • 30g soft cheese
  • 2 tbsp green pesto
  • Essential Waitrose Smoked Mackerel Fillets, flaked


  1. Prick the potatoes and bake in an oven preheated to 200ºC, gas mark 6 for 1 hour or microwave for 8–10 minutes until tender.
  2. Meanwhile, cook the peas in a large pan of boiling water for 2 minutes then add the salad onions and drain immediately.
  3. Halve the jackets and scoop out the potato to leave a 5mm-thick shell. Roughly mash together the potato, soft cheese and pesto. Gently stir in the peas, salad onions and the mackerel.
  4. Spoon the filling back into the potato skins and serve immediately.

Read: How to Grill a Whole Fish on The BBQ in 6 Simple Steps


  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes
  • Serves: 2


  • 1 tbsp sesame seeds
  • 2 sheets sushi nori
  • 2 frozen mackerel fillets
  • 1 tbsp mirin
  • 1 tsp reduced salt dark soy sauce
  • 1 tbsp clear honey
  • 1 tsp Japanese rice vinegar or white 
  • wine vinegar
  • 300g Singapore rice noodles
  • 175g spinach, chopped
  • 150ml fish stock


  1. Heat a large frying pan and toast the sesame seeds for 1-2 minutes until golden. Remove onto a plate. Briefly toast the nori sheets in the pan, one at a time, until curled and crisp.
  2. Preheat the grill. Place the mackerel on a foil-lined grill rack, skin-side down. Mix the mirin, soy sauce, honey and vinegar. Reserve 2 tbsp, drizzling the rest over the fish. Grill for 8-10 minutes until cooked through, brushing once or twice with the glaze that collects around the fish.
  3. Put the noodles, spinach, stock and half the sesame seeds in the pan, plus half the nori, broken into pieces. Heat for 4-5 minutes, turning frequently until piping hot. Pile the noodles onto plates. Scatter with the remaining nori and sesame seeds, top with fish and serve drizzled with reserved glaze.

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