Serves 4

  • 4 x mackerel fillets, pin boned & incisions placed along the skin side
  • 1 red pepper, seeds removed and cut into chunks
  • 1 courgette, cut in chunks
  • 1 sweet potato, peeled and cut into chunks
  • 8-10 baby potatoes, cut in half
  • Rapeseed oil
  • Sea salt
  • 1 tbsp fresh thyme leaves
  • 2 tbsp flat leave parsley, finely chopped
  • 1 lime, cut into wedges

For The Dressing:

  • 1 tsp smoked paprika
  • 2 tbsp soy sauce
  • 2 tbsp maple syrup
  • Zest & juice of 1 lime
  • ½ red chilli, seeded and thinly sliced


For The Dressing:

  1. Mix all the ingredients together in a bowl and set aside.

For The Bake:

  1. Preheat the oven to 180C (350F/Gas Mark 4)
  2. Steam the sweet potato & baby potatoes for 3-4 minutes to par cook
  3. On a large oven proof tray (wide enough for the length of the mackerel fillets) place the prepared red pepper, courgette, par cooked sweet potato and par cooked baby potatoes
  4. Mix to combine everything and drizzle with a little rapeseed oil followed by a sprinkle of sea salt and fresh thyme
  5. Drizzle over half of dressing & carefully place the mackerel fillets flesh side down
  6. Drizzle over the remaining dressing and season the skin with sea salt
  7. Bake in the preheated oven for 15-20 minutes, until the fish is cooked through, and the vegetables are tender
  8. Scatter over the parsley, and garnish with lime wedges
  9. Serve straight to the table & enjoy