Pan-fried mackerel with potato-watercress salad


  • Prep Time20 mins
  • Total Time30 mins
  • Makes4 servings
Pan-fried mackerel with potato-watercress salad

Photo, Erik Putz.

Chatelaine Triple Tested


  • 680 g new potatoes, halved

  • 3 slices bacon, chopped

  • 2 tbsp red wine vinegar

  • 1 small shallot, minced

  • 1 tbsp grainy Dijon mustard

  • 3/4 tsp salt, divided

  • 3/4 tsp pepper, divided

  • 1 tbsp canola oil

  • 4 small mackerel fillets, (about 400 g), patted dry

  • 2 cups watercress

  • 3 tbsp coarsely chopped parsley


  • PLACE potatoes in a medium pot filled with cold, salted water. Bring to a boil and cook until just tender, 10 to 12 min. Drain.

  • COOK bacon in a large cast iron frying pan over medium until crispy, 7 to 8 min.

  • WHISK vinegar, shallot, Dijon and 1/4 tsp each salt and pepper in a large bowl. Whisk in bacon and any drippings, then stir in potatoes.

  • WIPE frying pan clean, then heat oil over medium. Sprinkle both sides of mackerel with 1/2 tsp each salt and pepper. When pan is very hot, add fish, skin-side down. Press down with a spatula so skin contacts pan. Cook until skin is crispy, about 5 min. Flip and cook until flesh flakes easily, about 1 more min.

  • STIR watercress and parsley into potatoes. Serve alongside mackerel.

Chatelaine Quickies: Provencal pan salmon

Nutrition (per serving)

Calories 477, Protein 24g, Carbohydrates 30g, Fat 26g, Fibre 3g, Sodium 704mg.