Baked mackerel fillets with Hasselback potato and tomato salsa

• Food processor
• Non-stick frying pan
• Small roast tray x 2
• Small pot
• Small bowl
• Strainer
• Spatula

• 8 fillets of mackerel
• 4 tbsp of rapeseed oil
• 1 beetroot, boiled and diced into 1cm cubes
• ½ vanilla pod
• 1 tbsp of olive oil
• Freshly ground black pepper
• Salt

For the tomato salsa

• 2 ripe plum tomato, cored
• ½ red onion, peeled and finely diced
• 4 twigs of fresh coriander, finely chopped
• 20ml lemon juice (½ lemon)
• 3 tbsp of olive oil
• Freshly ground black pepper
• Salt

For the Hasselback potatoes

• 4 medium potatoes, washed
• 4 garlic clove, minced
• 4 twigs of fresh rosemary
• 4 tbsp of rapeseed oil
• Freshly cracked black pepper
• Salt

For the roasted red pepper and tomato sauce

• 400g chopped tin tomatoes
• 2 large red bell peppers
• 1 medium size onion, peeled and finely diced
• 1 red chilli pepper, finely diced
• 2 garlic clove, minced
• 2 tbsp of rapeseed oil
• Freshly ground black pepper
• Salt

1. Heat oven to 200˚C/Gas mark 6.
2. Place the peppers on a tray and roast in the oven for about 40 mins until the skins are blackened. Remove from the oven and cover with clingfilm. When peppers cool down enough to handle, peel off the skins using your fingers and discard all the seeds. Roughly chop and set aside. Heat in a large pot with thick bottom rapeseed oil over medium-high heat. Add chopped onion, minced garlic and chilli pepper, saute until softened. Add roast peppers and pour tin tomatoes into the pot and gently bring to the boil, reduce heat and simmer for 15 minutes. Using a hand blender blitz the sauce until smooth and creamy, finish seasoning with salt and freshly ground black pepper. Set aside till needed.
3. Reduce temperature in the oven to 190˚C/Gas mark 5.
4. Cut-side down each potato and make thin, evenly spaced cuts at 5mm intervals, about two-thirds of the way through, all the way along. Pick the rosemary, then stuff the cuts in the potatoes sporadically with the rosemary leaves and garlic. Place potatoes in a bowl and add rapeseed oil, and season with salt and black pepper. Toss to combine. Place in a roast tray and bake in the oven for 60 minutes or until golden brown and crisp, turning occasionally.
5. Finely chop the plum tomatoes and coriander. Place into a large bowl and add red onion. Squeeze the juice from 1 lemon, add 3 tablespoons of extra virgin olive oil, and mix well. Season to taste with salt and freshly ground black pepper. Wrap in the cling film and refrigerate till needed.
6. Put vanilla pod with seeds, beetroot in a small bowl. Toss well and set aside till needed.
7. Season the mackerel fillets with salt and freshly ground black pepper. Place them on the roast tray and pop in the oven for 10 minutes or until baked mackerel starts to flake easily. Remove from the heat and set aside in warm place for about 2 minutes to rest.
8. Spread roasted red pepper and tomato sauce over warm plates. Divide Hasselback potatoes among the plates. In the middle of each plate place a good tablespoon of vanilla beetroot. On the top arrange two fillets of baked mackerel on each plate. Finish with tomato salsa and enjoy!

Categories:
Fish and Seafood Gluten-Free

Tags:
Beetroot Coriander Lemon juice Mackerel potatoes Red bell pepper Red chilli pepper Tomatoes Vanilla pod

Seasons:
Autumn