I've been cooking this morning. May I present you roasted beetroot, dill and lemon mackerel! Just because, occasionally, I tire of a roast chicken.
POTATOES WITH STUFFED BEETROOT & DILL MACKEREL
Prep Time - 20 minutes
Cook Time - 45 minutes
Olive oil, for greasing
1.2 kilo potatoes, scrubbed clean and cut into 2 inch chunks
1 bulb of garlic divided into cloves, the outer paper on each clove still kept in tact
3 tbsp oil
6 x mackerel fillets, skin on but pin –boned
20g bunch of fresh dill, roughly chopped
250g cooked beetroot, diced 0.5cm cubes or as small as you can make chop
100g fresh white breadcrumbs
Juice and zest of a large lemon
100g natural yoghurt
YOU WILL ALSO NEED -
6 cocktail sticks
1/ Rub a roasting tin with a little oil to prevent any sticking. Preheat the oven to 200C, fan 180C, gas 6.
2/ Throw the potatoes and whole garlic cloves into the large roasting tin or baking tray, drizzle with 2 tbsp oil and season. Give the whole pan a good shake. Roast in the hot oven for 30 minutes, turning half way through to make sure the bottoms aren’t catching.
2/ Meanwhile make your stuffing - combine into the tiny beetroot chunks, fresh breadcrumbs, half the chopped dill, lemon zest and yoghurt in a small bowl and season well. Mix until the consistency is pliable and holds its shape – you could squeeze a little lemon juice in if it needs to be a little more moist.
3/ Lie the fillets on a board and top a good spoonful of stuffing. Fold the fillet in half lengthways to encase the stuffing and secure with a cocktail stick. Don’t worry if you have any leftover, it can just be spooned over the potatoes.
3/ Remove your potatoes from the oven and rest the 6 stuffed fillets on top. Spoon any leftover stuffing around the fillet and drizzle with a little more olive oil. Roast for 12 - 15 minutes, or until the fish feels firm to the touch. Serve with a good spoonful of thick yoghurt.