Mackerel with Gooseberry Sauce
Crisp-skinned mackerel fillets with a sharp, buttery gooseberry sauce that cuts through the rich fish.
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
Gooseberries and mackerel are a classic English pairing. Both are at their best in early summer.
Get the pan hot before the fish goes in and press the fillets down so the skin crisps evenly.
Mackerel with Gooseberry Sauce
25 min total · approx. 390 kcal per serving
Ingredients
Servings
Method
- Put the gooseberries, sugar and water in a small pan and simmer for 8–10 minutes until soft. Stir in the butter and a pinch of salt.
- Pat the mackerel dry and season. Heat the oil in a large frying pan.
- Cook the fillets skin-side down for 3 minutes, pressing gently, until the skin is crisp. Turn and cook for 1 minute more.
- Serve the mackerel with the warm sauce, new potatoes and watercress.
Cook's noteOut of season, frozen gooseberries work perfectly for the sauce.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
