Mackerel and tomatoes with broccoli smash
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Martin Poole
Mackerel and tomatoes with broccoli smash
Heart-healthy mackerel is quick and easy to cook. It’s also full of flavour and omega-3 fats
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
504Kcal
Fat
27gr
Saturates
5gr
Carbs
35gr
Sugars
7gr
Fibre
7gr
Protein
26gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 300g floury potatoes, scrubbed
- 175g baby plum or cherry tomatoes, halved
- 3 tsp olive oil
- ½ tsp sugar, any type
- 1 x 180g pack of 2 mackerel fillets
- 160g broccoli, roughly chopped, including the peeled stalk
Step by step
- Preheat the grill to high and line the grill tray with foil (or heat an air fryer to 200°C, with a silicone liner). Roughly chop the potatoes, skins and all, and add to a pan of boiling salted water. Cover and simmer for 10-12 minutes or until just tender.
- Meanwhile, toss the tomatoes with 1 teaspoon of olive oil, the sugar and some seasoning. Spread out on the grill tray or in the air fryer and cook for 5-6 minutes until just starting to soften.
- Slash the skin of the mackerel fillets, without cutting too deeply, then rub the skin with ½ teaspoon of olive oil and season. Lay the fillets on top of the tomatoes, skin-side up, and cook for 5-7 minutes or until the fish is cooked through and the skin is crisp (there’s no need to turn the fish).
- Add the broccoli to the potato pan when the 10-12 minutes of boiling are up, and cook together for a further 5 minutes or until soft. Drain well then roughly mash together with 1½ teaspoon of olive oil and seasoning. Serve the broccoli smash with the mackerel and tomatoes.
