Ingredients
- FOR THE SALAD
- 1 mug (300g) quinoa
- ½ lemon
- 800 g ripe mixed-colour tomatoes
- 1 fresh red chilli
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- FOR THE MACKEREL
- 4 x 200 g whole mackerel , scaled and gutted, from sustainable sources, ask your fishmonger
- 1 heaped teaspoon ground coriander
- olive oil
- 2 sprigs fresh rosemary
- 2 cloves of garlic
- TO SERVE
- 2 heaped tablespoons fat-free natural yoghurt
- 2 heaped teaspoons jarred grated horseradish
- a couple of sprigs of fresh basil
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Method
- Put 1 mug of quinoa and 2 mugs of boiling water into the medium pan with a pinch of salt and the lemon half, then pop the lid on and stir every now and again
- On greaseproof paper, score the mackerel on both sides at 2cm intervals down to the bone
- Rub all over with salt, pepper and the ground coriander, then put into the large frying pan with 1 tablespoon of olive oil
- Slice the tomatoes any way you like and arrange on a large board or platter, then finely slice and sprinkle over the chilli
- Strip the rosemary leaves over the fish, then crush and add the whole garlic cloves
- Turn the fish when golden (roughly 4 to 5 minutes on each side)
- When the quinoa is cooked (after roughly 10 minutes), drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes
- Drizzle with the extra virgin olive oil and balsamic, and a pinch of salt and pepper
- Lay the crispy fish on top
- Mix the yoghurt and horseradish together and dollop it over the fish
- Pick over the basil leaves and serve
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