Mackerel, smoky bacon and spinach compliment each other beautifully in this really delicious dish. A dinner party winner and easy to pull off.


  • For the mackerel and spinach

  • 2 mackerel fillets

  • salt and pepper

  • 4 slices unsmoked streaky bacon

  • 20g sage leaves

  • 1 tbsp olive oil

  • 50g butter

  • 400g spinach

  • sea salt

  • For the sauce

  • 25g butter

  • 1 shallot, finely chopped

  • 1tbsp white wine vinegar

  • 1 small glass of white wine

  • 1 tsp coarse grain mustard

  • 1 tsp Dijon mustard

  • 100ml double cream


  • 1.

    Remove the top part of the bone from the mackerel and season inside with salt and pepper. Wrap the mackerel in the bacon and sage leaves, overlapping as you go.

  • 2.

    Lay the mackerel in a baking tray with the olive oil and 25g of butter, and roast in the oven at 200°C for 10 -15 minutes until golden.

  • 3.

    Meanwhile melt another 25g of butter in a pan over a high heat. Add the spinach and sautée for about 1 minute until wilted and tender. Drain in a colander before serving.

  • 4.

    For the sauce melt another 25g of butter in a pan and sweat the shallot until soft. Add the white wine vinegar, bring to the boil, and reduce for a couple of minutes. Add the white wine, bring back to the boil, and reduce again by a third (about 6-7 minutes). Then add the double cream and bring to the boil. Stir in the mustard and season to taste.

  • 5.

    Serve the mackerel with the spinach and mustard sauce.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1118kj
  • Fat Total 96g
  • Saturated Fat 44g
  • Protein 37g
  • Carbohydrate 23g
  • Sugar 6g
  • Sodium 1329mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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