Earth and Sea

3 Servings
55 Minutes

This is a dish I decided to make because I had the mackerel that I wanted to use. I've been wanting to learn how to fillet fish for a while and figured what better time than now.

I also love cauliflower, who doesn't? Beetroot adds a sweet earthy pop of colour to really compliment the oily mackerel fillets. And the salty capers add a lovely savoury salty umami-ness to the fish. Finished with some floral dill oil to just add something new

Earth and Sea

Recipe details

  • 3 Servings
  • Prep time: 30 Minutes|Cook time: 25 Minutes|Total time: 55 Minutes


Beetroot pickle

Beetroot chunks

Cauliflower caper salad

Dill oil



For the pickled beetroot

Add vinegar, water, peppercorns and garlic to a pan and bring to boil
Strain into a bowl ensuring just liquid remains in bowl, discard the rest
Thinly slice half your beetroot amount and slice the rest slightly thicker
Add to pickling liquor and leave to one side

For the mackerel fillets

This step is only needed if you have whole mackerel
Remove dorsal fin from top of fish
Insert knife directly behind front fin and cut down until you feel the bones
Take the point of your knife and slice down spine
Using full length of the knife lift the flesh and cut in long strokes down the spine cutting down the body towards the tail
Remove fillet, find bones, place v cut either side of the bones and remove

For the beetroot chunks

Slice your beetroot into equal parts (roughly 1 inch)
Add to frying pan with olive oil and allow to caramelise and lightly salt, keep warm until needed

Cauliflower and caper salad

Cut cauliflower into individual florets and boil for around 5-6 minutes until just softening
Drain and add to pan with knob of butter and capers and toss through to coat cauliflower.
Keep warm and leave to one side


Place fillets into a dry frying pan, cook for around 4 minutes skin side down
Flip, turn pan off until cooked through

Dill oil

Combine oil and dill in a pan and warm through until just warm


Place disks of beetroot pickle onto base, then warmed beetroot chunks
Layer with cauliflower caper salad
Add fillet on top and dot with dill oil


  • It's really important not to saw when cutting the mackerel fillets
  • Dill oil can be stored for 2 months in the fridge and can be made well in advance

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