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Fish of the month recipe for Mackerel

BBQ Cornish Mackerel

BBQ Cornish Mackerel Buy the freshest mackerel that you can find. At Wright Brothers we have a daily shipment from our Cornish suppliers. If you are unconfident with filleting you can ask your local fishmonger to do it for you, but I think it is all part of the fun of cooking to get hands a little dirty.


4 large mackerel fillets
700g new potatoes
100g Harissa paste
1kg large red beetroots
200ml Japanese sushi vinegar
50g capers deep fried
100g garlic aioli
2 bunches spring onions
2 lemons zested
1 bunch of parsley
In the larder:
Sea salt,
Olive oil

Serves 4


egin by making a paste from the harissa paste and the olive oil, and coat the baby potatoes. Roast the potatoes in a high temperature oven till just cooked through. Next bring the vinegar, sugar and water to the boil. Cook the beetroot in the boiling syrup with the skin on. When cooked peel the outer skin whilst still hot, grate and season with Japanese vinegar. Then deep fry a handful of capers, make a roasted garlic aioli, and prepare the salad ingredients. Light the BBQ, and you are ready for plating.


To make the harissa potato base, add the warm harissa potatoes, spring onions, chopped parsley, lemon zest, sea salt and a huge spoonful of garlic aioli. Mix well to break up the potatoes. Barbeque the mackerel skin side down, until crispy. Remove from the heat, cover and let the fish finish cooking by residual heat transfer. Season with fresh cracked pepper and sea salt. To plate spoon some of the harissa potato mix onto the middle of the plate, lay the cooked fish on top. Add a heaped spoon of the beetroot pickle, sprinkle deep fried capers and fresh parsley. Serve whilst hot.

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Sasha Ziverts of Wright Brothers

Sasha Ziverts of Wright Brothers

Started by brothers-in-law Ben Wright and Robin Hancock in 2002, Wright Brothers supply over 150 prominent restaurants and chefs across the UK with a range of high quality, sustainable oysters, fish and seafood. Wright Brothers comprises four London based restaurants, the Oyster and Porter House in Borough Market, Soho Oyster House, South Kensington and Spitalfields. Each Wright Brothers restaurant offers a different ambience and cooking style of seafood, but all share the founders commitment to the finest quality. Sasha Ziverts, head chef of Wright Brothers in Soho, focuses his menu around sustainable seafood from responsible suppliers and dishes are cooked with an Asian twist as he spent most of his career on the continent.

My connection with seafood

Having been brought up on the coast, I feel that I have always had a relationship with the sea. As I was trained and worked most of my career in the Pan-Asian realm, seafood has always been the predominant ingredient which I have worked with. Understanding the complexities and small nuances of seafood makes it a product which I see as ever-changing, challenging and a delight to cook. Travelling around the world I have been heavily influenced by seasonality and the simplicity of Asian food, the cultural role it plays and the influence of seafood. I could not imagine my life without seafood and the sea.

Why sustainability is important to me

In a nutshell, the survival of endangered species and changing states of mind is very important to me. Sustainability is crucial as it helps the survival of species for future generations and even plays a part in the survival of humanity. It is a mind-set which helps people to make positive decisions about what to eat and the actions they take. Under the banner of the food industry we can make a big difference, knowing about and supporting the people who are making these important decisions about what should be eaten and when. As a chef it is important to know where your food is sourced from. I love the fact that my suppliers talk to me regularly to make sure I have all the up to date information on the produce, what is in season and where it comes from. What we choose to sell in the restaurant has a direct link with my suppliers and supports those who make valuable decisions about the future of species and sustainability. As a chef at Wright Brothers in Soho, I consider it part of my responsibility to educate those around me to instil a sustainable-thinking mind-set to help this important cause strive further. It is this that I find both fulfilling and important in my day-to-day role as a chef and a consumer. logo

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