MACKEREL WITH CORIANDER AND CHILLI WITH A RED ONION AND TOMATO SALAD

This dish packs a punch when it comes to flavour.

NUTRITION FACTS

(per serving) Calories 252 | Total Fat 20.5g | Sat Fat 3.5g | Carbs 6.2g | Fibre 1.9g | Protein 13.5g

Serves 4 2 garlic cloves, grated 3 tsp coriander seeds, crushed in a pestle and mortar ½ tsp chilli powder 1 tsp turmeric 1 tsp black peppercorn, crushed in a pestle and mortar 1 level tsp sea salt 125ml (4½fl oz) extra-virgin olive oil 4 x 220g (7¾oz) whole mackerel, gutted

For the salad 10 small tomatoes, cut in halves or quarters 1 medium red onion, finely sliced 2 tbsp chopped coriander leaves 225g (8oz) blackeyed beans, rinsed and drained 50ml (1¾fl oz) extra-virgin olive oil Juice of ½ lime First prepare the marinade. Combine the garlic, coriander, chilli, turmeric, crushed peppercorns and sea salt in a bowl. Pour in the olive oil and stir.

Make 3 or 4 small diagonal incisions in the flesh of each fish, then turn over and repeat. Put the whole fish into the bowl with the marinade and rub the marinade into the incisions. Cover the bowl with clingfilm and chill for at least 30 minutes. Put all the chopped ingredients in a bowl along with the blackeyed beans, olive oil and lime juice. Mix well and chill in the fridge while you cook the fish. Heat a griddle pan on a high heat. Add the fish and cook for 5 or 6 minutes on each side. The skin should be well charred. Serve immediately with the salad.