Pan-fried mackerel with potato-watercress salad

1

PREP TIME

20 min

TOTAL TIME

30 min

Serves

4

Pan-fried mackerel with potato-watercress salad

Photo, Erik Putz.

Ingredients

  • 680 g new potatoes , halved
  • 3 slices bacon , chopped
  • 2 tbsp red wine vinegar
  • 1 small shallot , minced
  • 1 tbsp grainy Dijon mustard
  • 3/4 tsp salt , divided
  • 3/4 tsp pepper , divided
  • 1 tbsp canola oil
  • 4 small mackerel fillets , (about 400 g), patted dry
  • 2 cups watercress
  • 3 tbsp coarsely chopped parsley

Instructions

  • PLACE potatoes in a medium pot filled with cold, salted water. Bring to a boil and cook until just tender, 10 to 12 min. Drain.
  • COOK bacon in a large cast iron frying pan over medium until crispy, 7 to 8 min.
  • WHISK vinegar, shallot, Dijon and 1/4 tsp each salt and pepper in a large bowl. Whisk in bacon and any drippings, then stir in potatoes.
  • WIPE frying pan clean, then heat oil over medium. Sprinkle both sides of mackerel with 1/2 tsp each salt and pepper. When pan is very hot, add fish, skin-side down. Press down with a spatula so skin contacts pan. Cook until skin is crispy, about 5 min. Flip and cook until flesh flakes easily, about 1 more min.
  • STIR watercress and parsley into potatoes. Serve alongside mackerel.

Chatelaine Quickies: Provencal pan salmon

Nutrition (per serving)

  • Calories
  • 477,
  • Protein
  • 24 g,
  • Carbohydrates
  • 30 g,
  • Fat
  • 26 g,
  • Fibre
  • 3 g,
  • Sodium
  • 704 mg.
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