Good Friday dinner: mackerel

As Husband is a semi-practising Catholic, even though he's not a fish fan, I remembered to pick up some mackerel and sea bass this week in anticipation of dinner on Good Friday. 

A couple of hours before dinner was due, I opted to use the mackerel, pairing it with beetroot. Such pairing was inspired by Welsh chef Richard Davies. To accompany his grilled mackerel, Davies rolled mackerel tartare in a beetroot jelly on the Great British Menu (S8, E37) and it looked delicious. Of course, rather than faffing around with jelly and tartare, I roasted the beetroot and made a simple ceviche instead.

Good Friday dinner menu

Grilled mackerel with a hint of curry

Mackerel ceviche, marinated in lemon and chilli flakes

Roast balsamic beetroot and red onion

Roast baby potatoes

Dare I say, a complete success? :)