“Pulled” mackerel with potato wedges and kale-slaw
Preparation time: 10 minutes
Cooking time: 30 minutes
Nutrition: Per serving
729 Kcals Fat
This mouthwatering recipe is a healthier take on the more traditional American dish.
2 tins John West Mackerel Fillets in BBQ Sauce
2 large potatoes, scrubbed and cut into wedges
1 large red onion, cut into wedges
1 tbsp olive oil
Large handful kale, washed and shredded
1 carrot, peeled and grated
¼ red onion, finely sliced
Fresh chives, chopped
1 tbsp low fat mayonnaise
Pre-heat the oven to 190ºC/170ºC fan/Gas 5
Place the potato and onion wedges in a bowl and drizzle over the oil. Season with black pepper and a pinch of paprika. Toss well, then tip onto a non-stick baking tray. Bake in the oven for 25-30 minutes, until the potatoes are cooked through and golden.
Meanwhile, make the slaw. Place the kale, grated carrot and red onion into a bowl with the mayonnaise and mix well. Add 1 tsp chopped chives and stir then set aside in the fridge
When the potatoes and onions are ready, transfer them to a serving bowl. Using two forks, lightly shred the mackerel and mix with the sauce from the tin. Pile the fish and sauce on top of the potatoes, then return to the oven for a few minutes until heated through.
Sprinkle over a few extra chives and serve with the kale-slaw on the side.