Black pepper-crusted mackerel with a celery salad

Black pepper-crusted mackerel with a celery salad

Healthy mackerel is given a flavour makeover with hot mustard, black pepper and a fresh, clean apple and celery salad.


For the black pepper-crusted mackerel
  • 4 fillets fresh mackerel, pin-boned
  • 2 tsp Dijon mustard
  • 3 tbsp cracked black pepper
For the celery salad
  • ½ head celery with leaves, sliced
  • 110g/4oz walnut halves
  • 2 green apples, cored and cut into wedges
  • 2 red apples, cored and cut into wedges
For the dressing
  • 1 tbsp Dijon mustard
  • 1 lemon, juice only
  • 3 tbsp olive oil

Preparation method

  1. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.

  2. Place on a baking tray and put under the grill for 3-4 minutes.

  3. For the celery salad, put all the ingredients in a large bowl and mix together.

  4. For the dressing, put all the dressing ingredients in a small bowl and whisk.

  5. Just before serving pour the dressing over the salad

  6. To serve, place the mackerel fillets on each of four plates with the salad alongside.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

Less than 10 mins cooking time

Serves 4

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