Around 20–25 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
Pan-fried mackerel with crushed potatoes, green vegetables and a squeeze of lemon.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen mackerel fillet
From supplies
- Potatoes
- Green vegetables
- Lemon
- A little oil, if needed for the pan
- Salt and pepper
Method
- Cut the potatoes into even pieces and boil for 15–20 minutes until tender.
- Add the green vegetables towards the end of the cooking time, allowing enough time for the vegetables you have chosen. Follow the pack instructions for frozen vegetables.
- Meanwhile, pat the defrosted mackerel dry. Heat a non-stick frying pan over a medium heat, adding a little oil if needed.
- Cook the mackerel skin-side down for around 4–5 minutes, then turn carefully and cook for another 3–5 minutes, or longer if needed, until cooked through.
- Drain the potatoes and vegetables and lightly crush the potatoes with a fork. Serve with the mackerel, lemon juice and pepper, checking for bones.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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