Warm carrot salad with toasted cumin dressing
A simple and lightly spiced salad is the perfect accompaniment to your favourite lamb, chicken or fish dish
Devilled mackerel with potatoes & spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 mackerelcleaned, gutted and heads chopped off
- 4 tbsp curry paste(we used Madras)
- 2 tbsp olive oil
- 800g potatocubed
- 1 onionchopped
- 250g bag spinach
Nutrition: per serving
- kcal557
- fat31g
- saturates6g
- carbs39g
- sugars4g
- fibre4g
- protein32g
- salt1.06glow
Method
step 1
Heat oven to 220C/fan 200C/gas 7. Make a couple of slashes in both sides of the fish and rub with half the curry paste. Heat the oil in a roasting tray, then fry the potatoes and onion for about 8 mins until starting to brown.
step 2
Stir the remaining curry paste into the potatoes, then sit the fish on top and roast for 20-25 mins until the fish and potatoes are cooked.
step 3
Lift the fish onto plates, then place the potatoes back over a high heat. Add the spinach to the pan and cook for 3-4 mins until completely wilted. Scoop out and serve with the fish.
