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Grilled mackerel with tomato and preserved lemon salad

Grilled mackerel with tomato and preserved lemon salad

Name: Grilled mackerel with tomato and preserved lemon salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 1
Cuisine: Mediterranean recipes
Ingredients: 1 sustainable frozen mackerel fillet (about 85g); Large pinch ground cumin; Large pinch ground coriander; 1 small garlic clove, halved; 7 cherry tomatoes, halved; Handful small fresh basil leaves; ¼ preserved lemon, thinly sliced (see tip); Finely grated zest and juice ½ lemon, plus a lemon wedge to serve (optional); Large handful watercress, rocket and spinach salad leaves

Easy
August 2018

Easy
August 2018

Serves 1
Hands-on time 15 min

Get your oily fish quota in this quick, zingy dish, which savvily uses frozen mackerel. It’s served with a tomato, basil and preserved lemon salad for a zesty and light meal for one.

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Nutrition: per serving

Calories: 248kcals
Fat: 16g (3.4g saturated)
Protein: 18.8g
Carbohydrates: 5.7g (2.9g sugars)
Fibre: 2.4g
Salt: 0.4g

Nutrition: per serving

Calories: 248kcals
Fat: 16g (3.4g saturated)
Protein: 18.8g
Carbohydrates: 5.7g (2.9g sugars)
Fibre: 2.4g
Salt: 0.4g

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Ingredients

1 sustainable frozen mackerel fillet (about 85g)
Large pinch ground cumin
Large pinch ground coriander
1 small garlic clove, halved
7 cherry tomatoes, halved
Handful small fresh basil leaves
¼ preserved lemon, thinly sliced (see tip)
Finely grated zest and juice ½ lemon, plus a lemon wedge to serve (optional)
Large handful watercress, rocket and spinach salad leaves

Method

Heat the grill to medium-high and line a baking tray with foil. Put the frozen mackerel fillet on the tray, skin-side down. Rub all over with the ground spices and season with salt and pepper. Grill for 4-5 minutes, then turn and grill for 4-5 minutes more until cooked through and the skin is crisp.
Meanwhile, run the cut sides of the garlic around the inside of a shallow serving bowl, then discard. Add the tomatoes, basil, preserved lemon, grated lemon zest and juice to the bowl, along with the salad leaves and a little salt and pepper. Mix well, then serve the mackerel with the salad and the lemon wedge for squeezing, if you like.