Recipe Details
Title Fillets of mackerel with dill and new potatoes
Author Rick Stein
Portions 4
Created 16th February 2015 09:57 am
Weight (Per Portion)

One portion of this dish weighs approximately 231.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Potato, new450 Gram
Dill, fresh1 Bunch
Oil, vegetable blended, average25 Millilitre
Butter, unsalted25 Gram
Lemons, whole,1 Medium
Salt, table1 Pinch
Mackerel, fillets, raw225 Gram
Flour, wheat, white, plain50 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 350
Protein 28.38%
Other Carbohydrate 15.66%
Sugar 2.95%
Fat Saturated 29.55%
Fat Unsaturated 25.83%
Fiber 6.58%
Sodium 2.46%
Salt 2.70%
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Recipe Method
1. Either ask your fishmonger to fillet the mackerel for you or fillet yourself. 2. Boil the new potatoes in a pan of well-salted water with the dill stalks (stalks reserved). 3. Dust the fillets in the seasoned flour and shake off any excess. Heat the oil in a frying pan and add a knob of the butter. Fry the mackerel for 3 minutes on each side then remove from the pan and keep warm. 4. Pour away the fish-frying oil and butter. Add the rest of the butter to the pan and heat until it smells nutty. Squeeze the juice of half the lemon into the pan then pour over the fillets. 5. Season the mackerel with salt, sprinkle over the dill and serve with the remaining half of the lemon wedges.