Grilled Mackerel with Parsnip Puree and Herb Oil
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it looks impressive but comes together in just 55 minutes. Mackerel is wonderfully affordable and packed with omega 3 fatty acids, which are brilliant for heart health. The creamy parsnip puree provides a beautiful earthiness that balances the rich fish perfectly, while the herb oil adds a fresh, aromatic finish. It's the kind of dish that feels restaurant worthy but requires minimal fuss, making it ideal when you want something special without spending hours in the kitchen.
Ella x
Ingredients
- 4mackerel fillets(skin-on, about 180g each)
- 600 gparsnips(peeled and chopped)
- 100 mlextra virgin olive oil
- 15 gfresh flat-leaf parsley(roughly chopped)
- 10 gfresh dill(roughly chopped)
- 12fresh sage leaves
- 1lemon(zest and juice)
- 2garlic cloves(minced)
- 40 gunsalted butter(for puree)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 250 mlvegetable stock
Detail level
Instructions
- 1
Bring vegetable stock to a boil in a large pot. Add chopped parsnips and simmer for 20-25 minutes until completely tender and easily pierced with a fork.
Tip: Cut parsnips into even-sized pieces for uniform cooking.
- 2
Drain the cooked parsnips and return to the pot. Add butter, half the lemon juice, and a pinch of salt. Blend using an immersion blender until smooth and creamy. Season to taste with salt and pepper. Keep warm on low heat.
Tip: For extra silkiness, pass the puree through a fine sieve before seasoning.
- 3
Pour 100ml olive oil into a small bowl. Add minced garlic, chopped parsley, dill, lemon zest, and a pinch of sea salt. Let steep for 10 minutes to infuse flavors.
Tip: This herb oil can be made up to 2 hours ahead and kept at room temperature.
- 4
Pat the mackerel fillets dry with paper towels. Brush both sides lightly with olive oil and season generously with sea salt and black pepper.
Tip: Dry skin ensures the mackerel will crisp beautifully on the grill.
- 5
Preheat a grill pan or outdoor grill to medium-high heat (around 200°C). Place the mackerel skin-side down first and cook for 4-5 minutes without moving, until the skin crisps and the flesh begins to turn opaque.
Tip: Resist the urge to move the fish; let the contact with heat create that prized crispy skin.
- 6
Carefully flip the mackerel fillets and cook for a further 2-3 minutes on the flesh side. The mackerel is done when the thickest part flakes easily with a fork.
Tip: Mackerel is best served slightly underdone in the center to keep it moist and tender.
- 7
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Fry the sage leaves for 30 seconds until they darken slightly and become crispy. Remove with a slotted spoon and drain on paper towels.
Tip: Watch the sage carefully as it can burn quickly.
- 8
Divide the warm parsnip puree among four serving plates. Top each with a grilled mackerel fillet, skin-side up. Drizzle generously with the herb oil and scatter crispy sage leaves and a squeeze of fresh lemon juice over the top.
Tip: Serve immediately while the mackerel is still warm and the puree is creamy.
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