Grilled Mackerel with Steamed Sweet Potato and Watercress

Henrietta Norton BSc, Dip NT, MBANT, AFMCP Co-founder of Wild Nutrition and Nutritional Therapist.


2 sweet potatoes
1 mackerel, filleted
150g fine green beans
50g watercress
1 handful skinned almonds
1 clove garlic crushed
2 tablespoons Good Oil or other omega oil
Maldon sea salt and black pepper

This recipe works with the classic combination of sweet and salty flavours. The duo of sweet potato and salty mackerel is delectable. Mackerel is an oily fish. Oily fish should be eaten 2-3 times a week to ensure that our bodies our nourished with essential omega-3 fatty acids which have many vital functions. Fish is also a reliable source of calcium, due to being magnesium rich, which is necessary for calcium absorption.


Steam the sweet potatoes for 25–30 minutes and pre-heat the grill.

Whilst the potatoes are cooking, season the mackerel and grill skin-side up for approximately 3 minutes until cooked (the flesh should come away easily from the skin].

Add the green beans to the steamer for the last 5 minutes on top of the sweet potatoes.

Remove the sweet potatoes from the steamer and crush/mash with a fork. Chop the watercress, almonds and garlic and mix with the potatoes.

Stir the oil in and season. Serve the mackerel on top of the mashed sweet potato with the fine green beans on the side and season with the salt and pepper.

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