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Roasted mackerel and squash

I am literally obsessed by pumpkin and squash...they are definitely some of my favourite seasonal veggies and I am determined to make the most of it.

My goal is also be more creative with my recipes to avoid boredom...that's why I wanted to try the combination with mackerel.

Fish should be a good part of our weekly diet as it is rich in lean protein and it keeps you full but it has fewer calories than meat and healthy fats.

I think it could be a nice alternative to the classic Sunday roast as it just takes 10 min prep and more or less 25 minutes to cook. I was sceptical at the beginning but it turned out to be a very tasty and perfect balanced meal.


-2 whole mackerels

-3 organic ripe tomatoes

-1 shallot



-Half squash


-Crushed chilli flakes

-Olive oil

-Black olives

-Dill flowers to garnish

-Start warming up the oven: 200 degrees is the right temperature.

- Slices the squash not to thin and place them on an oven tray on some grease proof paper. I usually buy organic and local sourced so I like to keep the skin on (of course wash them though).

Season it with salt, crushed chilli, rosemary and drizzle with olive oil and put it in the oven on the lower level.

- Next, clean the fish. Again, keep the skin on, as otherwise the heat will dry it.

- Chop a shallot into slices and then the tomatoes into quarters.

-Cut a square of greaseproof paper and put it on your oven tray and pour a generous spoon of olive oil on it.

-Place the fish in the tray and ass some black olives. Season it with salt, crushed chilli and oregano and make sure to do it in the inside as well.

-Put the fish in the oven in the middle grill and let it cook.

- After 10 minutes, change the squash and place it on the up grill.

-When they are ready, open the fish sideways to check if it's cook properly and then take off the skin and the side bones (mackerel has loads).

-Serve it with a dry dill flower and a good glass of white wine!

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Check another of my recipes with squash: