Pan-fried mackerel with potato-watercress salad

Prep 20 min
Total 30 min
Serves 4



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
4 small
mackerel fillets, (about 400 g), patted dry
2 cups
3 tbsp
coarsely chopped parsley


  • 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.


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

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