Tonight on Grow Cook Eat, Jack Kirwan's makes his crispy fried mackerel with a trio of beetroot and horseradish tzatziki, picked beet cubes, and sauteed mini beets.


Total Cook Time: 20 Mins
Serves 2 people 

  • Fresh Mackerel fillets x6 (Pin boned) 
  • Baby Beetroots x 6 parboiled


  • 1 x large Pre cooked beetroot
  • 125 ml Yoghurt 
  • 1 tsp fresh Horseradish grated
  • 1 x Garlic Clove 
  • 1 x Lemon,  Juice of
  • 50 ml Maple syrup

Herb Oil

  • 125 g Parsley 
  • 125g Lovage 
  • 100 ml Olive oil 
  • 100ml  & Sunflower oil 


  • 1 large or two small beetroots peeled and diced
  • 100g White Rice Vinegar
  • 1 tsp fennel seeds, 
  • 100g caster sugar




  1. Put all the ingredients into a pot and bring to the boil, then cool. Add the beet to this mix and leave overnight.


  1. Take your ingredients and add into a blender and blitz. Add grated horseradish and seasoning. 

Herb Oil 

  1. Pick the herb leaf off the stalks and add to the olive oil with the garlic.  Blend for 7 minutes until the color is a vibrant green. 


  1. Halve the baby beetroots and sauté in a pan with some oil. Heat through and keep warm


  1. Add olive oil to the pan and cook on the skin side until crispy. Once crispy, turn the mackerel and cook lightly on the flesh side.
  2. Plate up the beetroot elements with the crispy mackerel on top, dress with the herb oil.