Chargrilled mackerel with new season pumpkin and romesco sauce

Simply cooked veg and juicy mackerel fillets served with a spiced pepper and tomato sauce that's whizzed up in the blender.

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For the romesco sauce

For the mackerel

  • olive oil
  • 1/5 small new season pumpkin, such as Ironbark, skin and seeds removed, cut into 1cm/½ in dice
  • 8 small porcini mushrooms, cleaned and trimmed and cut into thick slices
  • 1 small hispi cabbage, cut into wedges and core removed
  • juice of half a lemon
  • 4 thick mackerel fillets, cut into 2 on the angle and skin scored