Mighty mackerel with mixed tomato & quinoa 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
  • 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
  • 2 heaped tablespoons fat-free natural yoghurt
  • 2 heaped teaspoons jarred grated horseradish
  • a couple of sprigs of fresh basil

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  • 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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