Smokey Devilled Mackerel by Amelia Freer

Smokey Devilled Mackerel

GLUTEN-FREE, DAIRY-FREE

Fresh mackerel is delicious, and as an oily fish, contains a good helping of important Omega-3 fatty acids – which help our bodies regulate inflammation amongst other functions. We should be aiming for a portion or so per week. If really fresh mackerel isn’t available to you (as it likely means you’ll need a local fishmonger), then Waitrose sells frozen mackerel fillets, which are surprisingly good cooked straight from frozen. They are also very cost-effective.

serves 2

INGREDIENTS

1 tbsp coconut or light olive oil
1 tsp cayenne or chilli powder
1 tsp hot paprika
2 tsp English mustard
½ tsp ground ginger
1 tsp ground coriander
½ tsp honey
2 tsp apple cider vinegar
optional: 2 tbsp natural yoghurt of your choice (I like coconut yoghurt here)
salt and pepper

For the salad
10cm cucumber, chopped
handful of cherry tomatoes, quartered
a few handfuls of spinach, finely chopped
5 radishes, sliced


STEP-BY-STEP

Pre-heat the oven to 220/200 fan.

Mix all the spice rub ingredients together and make three deep cuts on each side at the fattest part. Rub the spice rub all over the fish, including into the cuts and cook on a baking tray for 12 minutes, or until done.

Mix the salad ingredients together, top with the mackerel and a dollop of yoghurt (optional).


INGREDIENTS

1 tbsp coconut or light olive oil
1 tsp cayenne or chilli powder
1 tsp hot paprika
2 tsp English mustard
½ tsp ground ginger
1 tsp ground coriander
½ tsp honey
2 tsp apple cider vinegar
optional: 2 tbsp natural yoghurt of your choice (I like coconut yoghurt here)
salt and pepper

For the salad
10cm cucumber, chopped
handful of cherry tomatoes, quartered
a few handfuls of spinach, finely chopped
5 radishes, sliced


STEP-BY-STEP

Pre-heat the oven to 220/200 fan.

Mix all the spice rub ingredients together and make three deep cuts on each side at the fattest part. Rub the spice rub all over the fish, including into the cuts and cook on a baking tray for 12 minutes, or until done.

Mix the salad ingredients together, top with the mackerel and a dollop of yoghurt (optional).