Peppery horseradish, chilli and zingy lemon make the perfect accompaniment for rich mackerel fillets in this easy recipe.


  • 4 very fresh small whole mackerel, heads removed, gutted and well cleaned.

  • 1 tbsp de-seeded and diced red chilli

  • ground black pepper

  • 1 tbsp olive oil

  • 4 spring onions, finely sliced

  • 4 tsp grated horseradish (not creamed)

  • 4 tsp dried chilli flakes

  • 2 tsp chopped rosemary leaves

  • juice of 2 lemons

  • New potatoes

  • Fresh salad


  • 1.

    Slash the mackerel twice on each side, and place a little chilli in each cut. Season with black pepper and rub with the olive oil.

  • 2.

    Place the fish under a hot grill (or on a barbie – weather permitting). Cook for 5-7 minutes each side or until the skin is crispy and the fish is cooked through.

  • 3.

    Meanwhile mix the spring onions, horseradish, dried chilli and rosemary, then add the lemon juice and a dash of water to give a pouring consistency.

  • 4.

    Drizzle over the mackerel and serve with new potatoes with skins on and fresh salad.

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