Grilled Mackerel with Stuffed Sweet Potatoes

Tom Norrington-Davies combines the robust nature of sweet potatoes with heaps of peppers and crunchy nuts, in this tasty accompaniment to grilled fish
By Tom Norrington-Davies
Grilled Mackerel with Stuffed Sweet Potatoes
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2-3 sweet potatoes
  • 3-4 tbsp olive oil
  • 2 red onions, chopped
  • 2 cloves garlic
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 lime, juice only
  • 50 g pine kernels, roasted
  • bunches coriander, chopped

For the fish

  • 4 x 125 g mackerel fillets
  • salt and black pepper
  • wedges of limes


1. Preheat the oven to 200C/gas 6. Halve the potatoes and place skin-side down, on a baking tray. Cook for about 40 minutes, until softened.

2. Using a teaspoon, scoop out the filling and set aside, reserving the skins.

3. Heat the olive oil in a saucepan and fry the onion and garlic until softened. Add the peppers and lime juice and continue cooking until soft. Stir in the sweet potato flesh and combine everything together.

4. Pile the filling back into the skins and bake for about 5-10 minutes, until heated through. Scatter the roasted pine nuts and coriander over the top. While the potatoes are in the oven, preheat the grill.

5. Season the fish fillets and cook under a hot grill for 4-5 minutes, until tender. Serve with the stuffed potatoes and accompany with lime wedges.

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