Pan-seared mackerel with warm potato-and-caper salad

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

500 g lightly smoked fresh mackerel fillets
Olive oil, for frying
For the dressing, mix:
1 T white wine vinegar
2 T lemon juice
1 garlic clove, crushed
1/3 cup olive oil
Sea salt and freshly ground black pepper, to taste
For the warm potato-and-caper salad:
500 g small potatoes, halved
2–3 T capers, drained
2 T olive oil
6 salad onions, finely chopped
2–3 T Italian parsley chopped
1–2 hard-boiled free-range eggs, chopped
Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Oil the fish well and sear, skin side down, in a hot pan until the skin is crisp. Turn and briefly sear the flesh side. Lift onto a platter (or 4 plates) and spoon over half the dressing. Serve with the warm potato-andcaper salad.

To make the warm potato-and-caper salad, steam the potatoes until tender. Mix with the capers and olive oil. Add the remaining dressing and toss gently with the onions. Sprinkle with the parsley and egg and season to taste.