"Pulled" Mackerel with Potato Wedges and Kale-Slaw

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  • 2 tin John West Mackerel Fillets in BBQ Sauce
  • 2 large potatoes, scrubbed and cut into wedges
  • 1 large red onion, cut into wedges
  • 1 tbsp olive oil
  • pinch sea salt and black pepper
  • pinch paprika
  • large handful kale, washed and shredded
  • 1 carrot, peeled and grated
  • 1/4 red onion, finely sliced
  • pinch chives chopped
  • 1 tbsp low fat mayonnaise

Step 1

Pre-heat the oven to 190ºC/170ºC fan/Gas 5

Step 2

Place the potato and onion wedges in a bowl and drizzle over the oil. Season with sea salt, black pepper and a pinch of paprika. Toss well, then tip onto a non-stick baking tray. Bake in the oven for 25-30 minutes, until the potatoes are cooked through and golden.

Step 3

Meanwhile, make the slaw. Place the kale, grated carrot and red onion into a bowl with the mayonnaise and mix well. Add 1 tsp chopped chives and stir then set aside in the fridge

Step 4

When the potatoes and onions are ready, transfer them to a serving bowl. Using two forks, lightly shred the mackerel and mix with the sauce from the tin. Pile the fish and sauce on top of the potatoes, then return to the oven for a few minutes until heated through.

Step 5

Sprinkle over a few extra chives and serve with the kale-slaw on the side

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