Mackerel recipe with warm blackberry and watercress purée

Looking for a mackerel recipe? This one from Nico Ghirlando won’t disappoint. It’s perfect for pleasing dinner guests and will also provide a wellbeing boost.

Mackerel is packed with omega-3 fatty acids, which improves skin, prevents heart disease and may even boost memory.

Serve your mackerel recipe with a warm blackberry and watercress purée. Rosemary butter kohlrabi, lamb’s lettuce and radicchio also make colourful additions to your plate.

Mark the changing of the season with this tasty and vitamin-packed dish.

Wellbeing Wisdom

Mackerel is full of omega-3 fatty acids, B vitamins and selenium to help protect cells against damaging free radicals.


  • 100ml thick double cream
  • 100g watercress (or spinach)
  • 100g blackberries
  • 1 tbsp extra virgin olive oil
  • 1 kohlrabi
  • 40g butter, softened
  • 1 sprig of rosemary (about 1 tbsp chopped leaves)
  • 4 mackerel fillets
  • 1-2 leaves of radicchio, torn
  • A few lamb's lettuce sprigs
  • Sea salt and black pepper


  1. Heat the cream in a saucepan until just below the boil. Put the watercress and half the blackberries in a blender and pour in the hot cream and olive oil. Season and blitz until smooth. Taste and adjust the seasoning. Keep a few blackberries back for garnishing and add the remaining berries (halved) into the purée. Keep warm.
  2. Finely slice the kohlrabi and blanch in salted boiling water for two minutes. Drain and add the butter, rosemary and a pinch of salt and pepper to the pan with the kohlrabi. Keep warm so the butter melts in. Season the mackerel and grill for four minutes skin-side up, then flip and grill for another minute.
  3. Spoon the purée on to each plate and top with the kohlrabi. Lay a fillet of mackerel on top and dress with some radicchio, lamb’s lettuce and a few blackberries.