Earthy beetroot with a sweet balsamic tang complements the fresh zing of the lemony mackerel and fiery rocket salad here perfectly. Vibrant veg and unbeatably fresh local fish make eating healthier easier than ever.
Cooking time: 40 minutes plus 15 minutes prep
4 mackerel fillets
A couple of handfuls of rocket
- Peel and chop the beetroot into wedges. Put in a roasting dish with a dash of olive oil, a bit of water and a pinch of salt. Stir, cover (with foil or a lid) then put in the oven at 180. Cook for 30 minutes. After it is soft add a dash of balsamic vinegar, toss, then put back in the oven, turning the temperature down to about 80, keeping it hot while you prepare the other bits.
- Juice the lemon into a bowl, chop the onion into chunky rings (so they keep their crunch when cooked) then place into the juice. Add lots of black pepper, a sprinkling of salt and a pinch of sugar. Leave to marinate.
- In a large frying pan, drizzle some olive oil and sprinkle salt and black pepper. When hot, place the fish fillets in, skin down and leave for 6 minutes. After 6 minutes, add the onions and the juice into the pan then for the next 3 minutes, spoon the juice onto the flesh until it is perfectly white and cooked through.
- Serve with rice or potatoes and a handful of fiery rocket on top. Drizzle with olive oil and the juice left from the pan. To spice things up, add a chopped fresh red chilli or 2 to the lemon and onion.