Mackerel with Cauliflower Purée Recipe

Sicilian mackerel with cauliflower purée

  • serves 2
  • Easy

This Sicilian mackerel with cauliflower purée recipe is quick and easy but big on flavour



  • vegetable stock 1 cube
  • milk 200ml
  • floury potato 100g, peeled and diced into 2cm cubes
  • cauliflower ½ head, broken into florets
  • nutmeg for grating
  • onion 1, sliced
  • olive oil
  • pine nuts 2 tbsp
  • sultanas 2 tbsp
  • balsamic vinegar 2 tbsp
  • honey 2 tsp
  • mackerel fillets 4
  • dill chopped to make 1 tbsp, plus more to serve


  • Step 1

    Put a medium-sized pan of water on to boil, crumbling in the stock cube with half of the milk. When the stock is boiling, tip in the potatoes and cauliflower and boil for 8 minutes until both are really tender.

  • Step 2

    Drain the veg over another pan or bowl to catch the cooking water. Tip the veg back into the empty pan with the remaining milk, salt, pepper and a good grating of nutmeg and mash first, before finishing with a stick blender to make a really smooth purée. You want a soft consistency, so add a splash of the cooking water if you need to.

  • Step 3

    Fry the onion in 2 tsp oil in a frying pan until soft. When it’s beginning to caramelise, stir in the pine nuts and sultanas for a minute. Add the vinegar and honey with 2 tbsp of water and simmer gently over a low heat to reduce a little.

  • Step 4

    Heat the grill to high. Brush the mackerel with 1 tsp oil on both sides and grill skin-side up for 2-3 minutes, until the skin is blistered and the fillets are cooked.

  • Step 5

    Stir the dill through the sticky onions and re-heat the cauliflower purée if you need to. Swirl the purée over two plates, sit the mackerel fillets on top and spoon over the onions with a few more dill fronds.

Try more of our cauliflower recipes here...

Buffalo cauliflower tacos

Nutritional Information

  • Kcals 831
  • Fat 47.8g
  • Saturates 8.7g
  • Carbs 50.1g
  • Fibre 6.4g
  • Protein 46.9g
  • Salt 2g