Peppered Mackerel Carbonara

We absolutely love a carbonara here at Dockside, although we like to add our own healthy twist and swap out the bacon for some mackerel. But since everyone knows that a carbonara tastes best topped with pepper, we cut out the middleman and utilise our succulent Peppered Mackerel to add a fiery dimension to a classic Italian dish.


2 Peppered Mackerel fillets
200g Spaghetti
100ml Semi Skimmed Milk
2 Eggs
1 Courgette
40g Parmesan Cheese


Begin by heating a large pan of water. While you wait, prepare your peppered mackerel fillets by cutting them into slices around 1cm thick, being careful to remove the pin bones.

Once the water has been brought to the boil, throw in your spaghetti, stirring it occasionally. Chop your courgette up and begin to fry with lots of oil for approximately five minutes, before adding the mackerel and cooking the whole mixture for a short while until golden.

While the mackerel cooks, whisk your eggs and milk together and grate in your Parmesan as well. Your spaghetti should be just about done by now, so drain it and add it to the pan with the mackerel and courgette.

Now add a small amount of cold water to cool the pan down slightly, and pour in your egg mixture, being sure to cover everything as evenly as possible.

Finally, plate up your peppered mackerel carbonara and add a pinch of grated Parmesan on top. Delish!