Mackerel with beetroot and horseradish relish

Matt Tebbutt serves up a fast fish supper for one, for less than a fiver
By Matt Tebbutt
Mackerel with beetroot and horseradish relish
  • Rating:
  • Serves: 1
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the fish

  • 1 whole mackerel, cleaned and gutted
  • small handful flat leaf parsley
  • 1 knob of butter
  • ½ lemons, sliced into thin pieces
  • 2 sprigs thyme

For the beetroot

  • 4 tbsp red wine vinegar
  • 3 tbsp sugar
  • ½ red beetroot, peeled and sliced into julienne
  • ½ golden beetroot, peeled and sliced into julienne
  • ½ lemons, juice only
  • olive oil, for drizzling
  • ½ tsp thyme
  • 1 tsp freshly grated horseradish
  • 2 slices rye bread, to serve


1. For the fish: stuff the cavity of the mackerel with a handful of parsley and a small knob of butter.

2. Slash the skin on each side of the fish several times and tuck a thin slice of lemon and a little thyme into each slash. Season the skin with sea salt.

3. Heat a griddle pan until very hot, and cook the fish for 5-6 minutes on each side, or until the skin is charred and the flesh is cooked through.

4. For the beetroot: while the fish cooks, heat the vinegar and sugar together in a small pan, until the sugar has dissolved. Turn off the heat, stir in the red beetroot and leave to one side.

5. Place the golden beetroot in a small bowl and pour over the lemon juice, a drizzle of olive oil, the thyme leaves and seasoning

6. Place a spoonful of red beetroot on a plate, followed by a layer of golden beetroot on top. Place the fish on top of the beetroot.

7. Mix a little olive oil with any remaining vinegar solution to make a dressing and drizzle over the fish. Finish with a sprinkling of freshly grated horseradish and serve with rye bread.

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