Marinated Mackerel with Tomato & Basil Salad

Serves 3


  • 3 mackerel, filleted
  • 3 beefsteak tomatoes. sliced
  • 50 g/2 oz./2 cups watercress
  • 2 oranges. peeled and segmented
  • 75 g/3 oz./ ¾ cup sliced mozzarella cheese
  • 2 tbsp. basil leaves. shredded
  • fresh basil sprig, to garnish

For the marinade:

  • juice of 2 lemons
  • 4 tbsp. olive oil
  • 4 tbsp. basil leaves

For the dressing:

  • 1 tbsp. lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp caster/superfine sugar
  • salt and freshly ground black pepper
  • 5 tbsp. olive oil


Remove as many of the fine pin bones as possible from the mackerel fillets. lightly rinse and pat dry with absorbent paper towels and place in a shallow dish.

Blend the marinade ingredients together and pour over the mackerel fillets. Make sure the marinade has covered the fish completely. Cover and leave in a cool place for at least 8 hours. but preferably overnight. As the fillets marinate. they will lose their translucency and look as if they are cooked.

Place the tomatoes. watercress. oranges and mozzarella cheese in a large bowl and toss.

To make the dressing, whisk the lemon juice with the mustard, sugar. seasoning and oil in a bowl. Pour over half the dressing. toss again and then arrange on a serving platter.

Remove the mackerel from the marinade. cut into bite-size pieces and sprinkle with the shredded basil. Arrange on top of the salad. drizzle over the remaining dressing. scatter with basil leaves and garnish with a basil sprig. Serve.