Spanish Mackerel Nicoise Style

Submitted by Matt Golinski | Print this page
Aclaimed Chef and Food and Food Tourism Ambassador to the Gympie region, Matt Golinski has a passion for local food.


600gm Mackerel fillets

300gm kipfler potatoes

200gm grape tomatoes

150gm green beans, trimmed and halved

100gm pitted Manzanillo olives

4 soft boiled eggs

1 golden shallot, finely sliced

½ cup flat leaf parsley

100ml extra virgin olive oil

50ml red wine vinegar

1 tsp Dijon mustard

salt and pepper


Wash the potatoes and boil in their skins in salted water until soft. Drain and cool. While still warm peel off the skins and cut into 1cm slices.

Blanch the beans in boiling salted water for 2 minutes. Refresh in iced water and drain well.

Halve the grape tomatoes.

Mix together the potatoes, tomatoes, beans, olives, shallots and parsley.

Heat a heavy based skillet, season and fry the Mackerel in a little olive oil until about half cooked, turn the pieces over, turn the pan off, and let the fish cook through the rest of the way with the heat of the pan.

Whisk together the olive oil, vinegar and mustard and season with salt and pepper.

Dress the salad ingredients and arrange on a platter. Quarter the eggs and arrange over the salad. Flake the Mackerel over the top of the salad and dress with a little more dressing.

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