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Devilled mackerel with potatoes & spinach

A deliciously spicy way to get healthy Omega-3 fish oils into your diet

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 557
  • Carbohydrates 39
  • Saturated Fat 6
  • Sugar 4
  • Protein 32
  • Fat 31
  • Fibre 4
  • Salt 1.06

Nutrition per serving

  • Calories 557
  • Carbohydrates 39
  • Saturated Fat 6
  • Sugar 4
  • Protein 32
  • Fat 31
  • Fibre 4
  • Salt 1.06

Ingredients

  • 4 mackerel, cleaned, gutted and heads chopped off
  • 4 tbsp curry paste (we used Madras)
  • 2 tbsp olive oil
  • 800g potatoes, cubed
  • 1 onion, chopped
  • 250g bag spinach

Tip

Buying mackerel
Mackerel, a rich source of omega-3, is one of the healthiest fish you can eat. If you don’t fancy eating a whole fish, buy fillets and roast the potatoes for 15 mins before adding the fillets, then roast for 10 mins more.

Method

  1. Heat oven to 220C/fan 200C/gas 7. Make a couple of slashes in both sides of the fish and rub with half the curry paste. Heat the oil in a roasting tray, then fry the potatoes and onion for about 8 mins until starting to brown.

  2. Stir the remaining curry paste into the potatoes, then sit the fish on top and roast for 20-25 mins until the fish and potatoes are cooked.

  3. Lift the fish onto plates, then place the potatoes back over a high heat. Add the spinach to the pan and cook for 3-4 mins until completely wilted. Scoop out and serve with the fish.

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