Published: 08 August 2019

Pan Fried Mackerel with Roasted Radishes & Shetland Black Potatoes


  • 500g Radishes [English Breakfast]
  • 500g New Potatoes [Shetland Black Potatoes]
  • 4 tbsp Olive Oil
  • Seasonal Herbs, chopped [fresh sage, parsley, rosemary & chives]
  • Salt & Pepper [Shetland Sea Salt]
  • 4-8 Mackerel Fillets [bones removed]


  • Preheat Oven 220ºC Conventional/200º Fan Assisted/Gas Mark 7
  • Halve the potatoes & par boil them for 8 minutes, drain and transfer to a shallow oven dish.  Trim the radish roots & stalks and place them in the roasting dish with the potatoes; drizzle over the olive oil and season with salt and pepper to taste.  Roast in the oven for 20 minutes then remove, adding the chopped herbs and toss to ensure an even coating of herbs and oil.  Oven cook for a further 10 minutes.
  • Pan fry the mackerel fillets in a hot oiled pan until cooked through this may take between 6-8 minutes depending on the size of the fillets. 
  • Serve hot with the roasted potatoes & radishes.