I love mackerel, and tend to enjoy it most when slathered with miso and char-grilled, or BBB-ed and served with soy sauce and grated daikon radish -- strong flavors. When we lived in London I did have it once served with gooseberries and that is what I remembered when I was trying to come up with a healthy dish that I could eat which wouldn't involve crispy skin.
4 mackerel fillets
1 celery root, peeled and cut into strips
2 organic gala apples, unpeeled and cut into strips
3 watermelon radishes, peeled and cut into stripes
1/3 cup chopped mint leaves
2 tsps yellow mustard seed
1/3 cup rice wine vinegar
2 tsps maple syrup
Salt and pepper to taste
Preheat the oven to 350.
Mix the mustard seed, vinegar, maple syrup, salt and pepper together in a bowl. Add the apple, celeriac and radish julienne and toss well to combine. Set aside on the counter and toss every five minutes or so while the fish is cooking.
Place the mackerel, skin side down, on a parchment paper lined baking tray and salt well. Bake for 15 to 18 minutes (depending on the thickness of the fillet.
Place a quarter of the slaw on each of your dinner dishes. Top each with a mackerel fillet (the skin should stick to the parchment paper and stay behind). Sprinkle with some of the chopped mint and drizzle with some of the juices remaining in the bowl in which you made the slaw.
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