Mackerel with warm cauliflower & caper salad

This warm, herby salad makes a refreshing change from the usual veg

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 392
  • fat 27g
  • saturates 5g
  • carbs 5g
  • sugars 4g
  • fibre 3g
  • protein 32g
  • salt 0.86g


  • 300g cauliflower, cut into florets
  • 1 lemon
  • 4 tsp capers, rinsed
  • ½ small bunch flat-leaf parsley, chopped
  • ½ small bunch mint, chopped
  • 2 tsp olive oil
  • 1 small garlic clove, crushed
  • 2 large or 4 small mackerel fillets


You can swap half the cauliflower for diced boiled potatoes if you’d like to make the salad more substantial.


  1. Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.

  2. Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.

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