Mighty mackerel

With mixed tomato & quinoa salad

Mighty mackerel

Mighty mackerel

Serves Serves 4
Time Cooks In15 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 431 22%
  • Fat 11.7g 17%
  • Saturates 1.8g 9%
  • Sugars 13.7g 15%
  • Salt 0.8g 13%
  • Protein 30g 60%
  • Carbs 48.2g 19%
  • Fibre 7.9g -
Of an adult's reference intake
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver
Tap For Method


  • 1 mug (300g) of quinoa
  • ½ a lemon
  • 800 g ripe mixed-colour tomatoes
  • 1 fresh red chilli
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 4 x 200 g whole mackerel , scaled, gutted (ask your fishmonger), from sustainable sources, ask your fishmonger
  • 1 heaped teaspoon ground coriander
  • olive oil
  • 2 sprigs of fresh rosemary
  • 2 cloves of garlic
  • 2 heaped tablespoons fat-free natural yoghurt
  • 2 heaped teaspoons jarred grated horseradish
  • a couple of sprigs of fresh basil
Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver
Tap For Ingredients


Ingredients out • Kettle boiled • Medium lidded pan, medium heat • Large frying pan, high heat

Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of sea salt and the lemon half, then pop the lid on and stir every now and again.

On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone. Rub all over with salt, black pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil.

Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over the chilli.

Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves. Turn the fish when golden (roughly 4 to 5 minutes on each side).

When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes.

Drizzle with 2 tablespoons of extra virgin olive oil and the balsamic, and a pinch of salt and pepper. Lay the crispy fish on top.

Mix the yoghurt and horseradish together and dollop it over the fish. Pick over the basil leaves and serve.
recipe adapted from

Jamie's 15-Minute Meals

By Jamie Oliver