Mighty mackerel recipe

Ingredients

• 1 mug (300 g) of quinoa
• ½ a lemon
• 800 g ripe mixed-colour tomatoes
• 1 fresh red chilli
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar

• 4 × 200 g whole mackerel, scaled and gutted
• 1 heaped tsp ground coriander
• Olive oil
• 2 sprigs of fresh rosemary
• 2 cloves of garlic

• 2 heaped tbsp fat-free natural yoghurt
• 2 heaped tsp jarred grated horseradish
• A couple of sprigs of fresh basil

1. 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 2 cm 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.
2. 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).
3. 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.