Grilled mackerel fillets, smashed cannellini beans, salad

422 CALS PER SERVING

SERVES 2

Heat 1 tbsp extra virgin olive oil in a saucepan and fry 1 clove of chopped garlic for 1 minute. Add 10 cherry tomatoes, halved and 1 400g tin of cannellini beans, the juice of half a lemon and some seasoning. Cook for 5 minutes, then mash with the back of a fork. Preheat the grill. Season

two mackerel fillets and rub with a tsp of extra virgin olive oil then cook under the grill for 2 minutes on each side until the flesh is cooked all the way through.

Dress a bag of mixed leaf salad with a drizzle of extra virgin olive oil and a squeeze of lemon juice then serve alongside the beans and mackerel.