This recipe is part of a series of recipes featuring beetroot.
If you are looking for a simple, satisfying meal which is packed with flavour and vibrant colour then look no further. Soft roasted veg with crispy skinned mackerel and the kick of horseradish is wonderful. Dill works beautifully with both the fish and the beetroot and the fennel seeds give an additional kick of aniseed so that the flavour is not swamped by the horseradish sauce.
It delivers all the comfort of a Sunday roast without the extended stomach and excessive washing up. That sounds like a win to me.
250g Pre-Roasted and peeled Beetroot
250g small New Potatoes
4 Mackerel Fillets (or 2 butterfly fillets)
1 tsp Fennel Seeds
2 tbsp + 1 tsp Vegetable Oil (I use groundnut)
A handful of Dill
Salt & Pepper
Pre-heat the oven to 200°C / 400°F / Gas Mark 6
Toss the potatoes in the 2 tbsp oil, sprinkle with fennel seeds and place in the oven for around 30 minutes until cooked and lightly browned.
Cut the beetroot into wedges and add to the roasting tin, sprinkle with half the dill and return to the oven. The beetroot is already cooked so you only need to heat it through.
Brush the remaining teaspoon of oil over the skin of the mackerel fillets, season with salt and pepper and place, skin side down in a hot frying pan.
Fry until the skin is crispy and the fillets move easily in the pan. If the fillets are not quite cooked through (the flesh will be opaque) turn them over for a minute or two until done.
Pile the potatoes and beetroot onto a serving plate, season well and sprinkle over the remaining dill. Serve the mackerel fillets on top with a generous dollop of horseradish sauce.