Grilled mackerel with beetroot & lentils
Blistered mackerel fillets over earthy beetroot, lentils and horseradish yogurt.
Harissa mackerel with lemon couscous
Shop-smoked mackerel warmed under harissa honey over herby couscous; eight minutes, no skill.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Soak the couscous in the stock, covered, 5 minutes.
- Step 2
Mix harissa and honey; brush over the mackerel and grill 3 to 4 minutes.
- Step 3
Fork the couscous with lemon, herbs, oil and cucumber.
- Step 4
Fish over couscous and rocket.
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Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 30g |
| Carbohydrates | 44g |
| – of which sugars | 8g |
| Fibre | 6g |
| Fat | 36g |
| – of which saturates | 7g |
| – of which omega-3 | 3g |
| Calcium | 90mg |
| Iron | 2.8mg |
| Salt | 1.6g |
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