Herring with Potatoes & Tomato Sauce

ATW with Manu - Herring Potatoes Tomato Sauce

Herring with Potatoes & Tomato Sauce

While filming episode 1 of “Around the World with Manu” I went out on a fishing boat off the coast of Cornwall. The segment was cut from the final show but I simply had to share the recipe I made that day! We used freshly caught herring but you can substitute any small, sustainable fish you can find.

Serves 4


  • 140 ml pure olive oil
  • 10 – 12 chat or new potatoes, thinly sliced
  • 4 herring, filleted and pin boned
  • 1 small brown onion, cut into thin wedges
  • 200 g cherry tomatoes or baby roma tomatoes
  • 50 g black olives
  • 1 tablespoon capers
  • 2 garlic cloves, sliced
  • 3 sprigs of thyme, leaves picked
  • 2 sprigs tarragon, leaves picked
  • Lemon halves, to serve


If you cant source herring, use a small fish variety that is local and sustainable.


  1. Heat 50 mls of the oil a large cast iron frying pan over high heat. Add the potatoes and leave to cook for 2 – 3 minutes. Turn potatoes and cook for a further 8 – 10 minutes, tossing occasionally, until tender and golden. Season with salt and pepper, remove from pan and keep warm.
  2. In the same pan, heat another 50 mls olive oil. Season the herring fillets with sea salt and pepper and add to the pan, skin side down. Cook for 2 – 3 minutes or until golden, flip and cook for a further 2 minutes or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
  3. Return the same pan to the heat and drizzle in the remaining 40 ml oil, add the onions and cook for 1 – 2 minutes or until translucent. Add the tomatoes and cook for a minute before adding the olives, capers, garlic, thyme leaves. Add a little more oil if required, the juice from the tomatoes and the olive oil will make an emulsion sauce as the tomatoes cook down. Cook for 5 – 7 minutes, stirring occasionally, or until tomatoes have broken down and a lovely sauce has formed. Stir through half the tarragon leaves and season with salt, pepper and a good squeeze of lemon juice to taste.
  4. Serve the fillets on a bed of potatoes, with generous spoonfuls of sauce, a scatter of herbs and lemon cheeks.

Don’t miss all of my destination tips from my time in England!


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