Smoked mackerel with roasted root vegetables & peppery green yogurt

Name: Smoked mackerel with roasted root vegetables & peppery green yogurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 500 g carrots, peeled and cut into 2-3cm angular chunks; 250 g beetroot, peeled and cut into 2cm dice; 3 tbsp olive oil; 1 tbsp ground cumin; 1 tsp sea salt flakes; 400 g miniature potatoes (or new potatoes, halved or quartered depending on size); 2 tsp clear honey; 4 fillets peppered smoked mackerel; 110 g bag watercress, rocket & spinach salad; 100 g Greek style yogurt; ½ lemon, juice

Ed Smith's recipe is a really lovely, nearly one tin dish, which may well make use of some spare root vegetables, bagged salad and emergency smoked fish that you may have lying around (but is also good enough to plan for).

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HealthyLow in saturated fat2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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500g carrots, peeled and cut into 2-3cm angular chunks
250g beetroot, peeled and cut into 2cm dice
3 tbsp olive oil
1 tbsp ground cumin
1 tsp sea salt flakes
400g miniature potatoes (or new potatoes, halved or quartered depending on size)
2 tsp clear honey
4 fillets peppered smoked mackerel
110g bag watercress, rocket & spinach salad
100g Greek style yogurt
½ lemon, juice

Heat the oven to 220ºC, gas mark 7. Arrange the carrots and beetroot in a large roasting tin (in which they fit comfortably in 1 layer). Drizzle with 2 tbsp oil, then sprinkle with the cumin and salt. Mix well, then roast for 30-35 minutes until the roots are tender and a little blistered.
Meanwhile, put the potatoes into a pan of water and bring to the boil. Simmer for 15 minutes, or until tender. Drain and set aside.
Add the potatoes, honey and remaining 1 tbsp oil to the hot tray. Tumble the vegetables so they are well glossed, then lay the mackerel on top, skin-side up. Return to the oven for 6 minutes until the fish is heated through. Meanwhile, roughly chop ⅓ of the salad, then add to a food processor with the yogurt and lemon juice. Blitz for 30-60 seconds until you have a speckly green sauce.
Divide the glazed root vegetables between 4 plates. Add a mackerel fillet, a handful of salad and a couple of spoonfuls of yogurt per person. Scrape the oils from the roasting tin over the roots and leaves, then serve.

Cook’s tip

The flavours in this recipe would work beautifully with halloumi, if you want to keep things vegetarian. Cut a 250g block into cubes and scatter over the vegetables for the last 10 minutes of roasting, then add the potatoes, honey and oil and follow the rest of the steps.

Typical values per serving when made using specific products in recipe