Mediterranean Mackerel with Celeriac & Olive Smash

Robust, oily mackerel fillets are pan-fried until the skin is irresistibly crisp. They're served on a bed of smashed celeriac, a clever low-carb swap for potatoes, which is studded with salty olives and capers for a true taste of the Mediterranean.

Method

1. 1

   Place the cubed celeriac in a saucepan, cover with salted water, and boil for 15-20 minutes until very tender.

2. 2

   Drain the celeriac well and return it to the hot pan to steam dry for a minute.

3. 3

   Add 1 tbsp of olive oil, the milled flaxseed, chopped olives, capers, and parsley. Roughly mash everything together, leaving some texture. Season with black pepper and keep warm.

4. 4

   While the celeriac cooks, score the skin of the mackerel fillets and season them with salt and pepper.

5. 5

   Heat the remaining 1 tbsp of olive oil in a non-stick pan over medium-high heat. Place the mackerel fillets skin-side down.

6. 6

   Fry for 3-4 minutes, pressing down gently with a spatula, until the skin is golden and super crisp. Flip and cook for 1 minute on the other side.

7. 7

   Serve the celeriac smash on two plates and top with the crispy mackerel fillets.