Baked mackerel with salsa and fishy crisps

by William Drabble from Great British Chef Website





·         4 boneless mackerel fillets

·  1 lemon for juice  

·         1 avocado

·         1/2 cucumber

·         4 tomatoes

·         11ml of olive oil

·         4 filo pastry sheets

·         1 egg white

·         1 pinch of salt

·         1 pinch of pepper

·         15g of butter, melted





Preheat the oven to 175°C/gas mark 4


Lay a sheet of pastry onto a lightly floured work surface. Brush lightly with butter and press another sheet of pastry on top. Repeat with the remaining 2 sheets so you have 1 sheet made up of 4 layers


Cut out 4 little fish shapes, brush with egg white and sprinkle over a little salt and pepper, or some sesame seeds if preferred. Bake for 10-12 minutes until crispy and golden


Skin and de-stone the avocado. Dice the flesh into 5mm cubes. Peel the cucumber and dice into 5mm cubes


Drop the tomatoes into boiling water for a few seconds. Remove and plunge into iced water. Peel the skins from the tomatoes, remove the seeds and dice the flesh into 5mm squares


Mix together the tomato, cucumber and avocado in a bowl. Drizzle over the oil and add a squeeze of lemon juice. Store in the fridge until ready to serve


Preheat the oven to 180°C/gas mark 4


Cut out 8 sheets of baking paper, slightly bigger than the fillets. Rub the sheets with oil on one side. Lay the fillets on the oiled paper, then lay the remaining sheets on top, oil-side down


Still covered, lay the fish onto a baking tray and bake in the oven for 10-12 minutes, or until cooked through. Remove from the oven and squeeze a little lemon juice over the fillets


To serve, divide the salsa onto plates and top each mound with a fillet of mackerel. Lay the fishy crisps on top of the fish and serve immediately