Fresh Mackerel Fillet with Artichoke and Dill Dip

Oily fish like mackerel provides your body with an essential supply of omega 3 fatty acids which have wide-ranging health benefits. The mackerel fillet finds the perfect pairing in the yoghurt-based sauce with dill and artichoke hearts. Serve with fresh green beans for an added vitamin boost.

Fresh Mackerel Fillet with Artichoke and Dill Dip



  • 2tbsp - plain low-fat yoghurt
  • 2tsp - Dill(fresh, chopped)
  • 25g - marinated artichoke hearts in oil(drained, chopped)
  • 1tsp - lemon or lime zest(grated)
  • 150g - mackerel fillets
  • 80g - Green Beans
  • - Lemon or lime segments(to serve)

Nutritional Facts

Amount per serving

Calories 408kcal -
% Daily Value *
Saturated Fat5.8g29%


  1. Make the dip by combining the yoghurt, dill, artichoke pieces and grated lime zest. Season with black pepper if desired.

  2. Heat a griddle pan or grill and either dry-fry or grill the fillets until they are cooked through, taking care not to overcook them.

  3. Meanwhile steam the beans.

  4. Serve the mackerel and beans with the dip and a few segments of lemon or lime.

Recipe Notes

Alternative Recipe Suggestion: Serve with a large green salad instead of green beans.

Storage: The cooked mackerel fillets can be chilled for 24 hours and served cold. The dip will keep refrigerated for 2 days.

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Amy Brawn

Amy Brawn

Writer and expert

Lover of Blueberries, running and the odd square of dark chocolate