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Roasted mustard mackerel
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Total Time:
50 minutes
Mackerel: Omega-3 powerhouse, high protein, iodine-rich for metabolism.
Ingredients:
  • 300 g raw mixed-colour beets
  • 150 g bulgar wheat
  • 4 x 75 g mackerel or trout fillets scaled and pin-boned, from sustainable sources
  • white wine vinegar
  • 1 tablespoon porridge oats
  • ½ a bunch of fresh thyme (15g)
  • 2 large handfuls of rocket
  • ½ a lemon
  • 2 teaspoons jarred grated horseradish
  • 2 tablespoons natural yoghurt
Instructions:
  • - Preheat the oven to 200°C/400°F/gas 6. - Wash and cook 300g of mixed-color beets in boiling salted water for 30 minutes until tender. Drain and let cool. - Cook 150g of bulgur wheat according to package instructions and drain. - Line a 25cm x 30cm baking tray with wet greaseproof paper and lightly oil it. - Spread the bulgur evenly on the tray and place 4 fish fillets on top. - Mix 2 teaspoons of Dijon mustard with a splash of vinegar, brush over the fish, and sprinkle 1 tablespoon of porridge oats on top. - Peel and thinly slice the beets, arrange them around the fish, then drizzle with a dressing made of 1 tablespoon of vinegar, 1 teaspoon of oil, sea salt, and black pepper. - Use thyme sprigs to spread the dressing and leaves over the beets. - Bake in the top of the oven for 15-20 minutes until the fish is cooked and golden. - Toss rocket with lemon juice and place on top of the dish. - Mix horseradish with yoghurt, season, and serve over the fish. Enjoy!

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