Grilled Herb-Crusted Mackerel Recipe from Healthy Chef Madeleine Shaw

Madeleine Shaw

Get in the spirit of Spring with these healthy vegetarian recipes from Madeleine Shaw

Words Miriam Carey

Impress your guests this spring with a seasonal offering from healthy chef Madeleine Shaw. This impressive herb-crusted mackerel works brilliantly as a main and packs a serious flavour punch. The recipe requires Clarence Court Braddock White duck eggs and Burford Brown hen eggs as their rich golden yolks provide an eggstra level of nutrition and deliciousness.

Grilled Herb-Crusted Mackerel

Serves 2


1 tbsp finely chopped fresh dill
1 tbsp finely chopped fresh mint
2 tbsp freshly grated ginger
Grated zest and juice of 1 lemon
2 garlic cloves, crushed
Big pinch of salt
2 x 150g mackerel fillets
2 tbsp olive oil
50g rocket
50g watercress 100g radishes, finely chopped

For the dressing:

2 tbsp olive oil
2 tsp lemon juice
2 tsp mustard pinch of salt


Mix the chopped herbs, ginger, lemon zest and juice and garlic in a bowl with the salt to make a marinade.

Score the mackerel on the skin side, put in a dish and rub in the marinade.

Pop in the fridge and leave for 2 hours if possible to soak up all of those flavours. Take the fish out of the fridge.

Pour the oil into a griddle pan or frying pan over a medium-high heat. Place the mackerel fillets in the pan and cook for 4 minutes on each side, so the fish is cooked through. Whisk the dressing ingredients together.

Place the rocket, watercress and radish slivers on a serving platter and top with the fish. Finish off by drizzling over the dressing.

See more recipes from Madeleine Shaw at madeleineshaw.com
Read more about Clarence Court at clarencecourt.co.uk

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