Grilled Mackerel with Beetroot and Horseradish

Ingredients

• 8 mackerel fillets, pin-boned
• 1 tbsp olive oil
• 1 lemon, zested then cut into wedges
• 600g raw beetroot, peeled and cut into wedges
• 4 sprigs fresh thyme
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 tbsp hot horseradish sauce
• 150g Greek yoghurt
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 4 slices rye bread, to serve
• 80g watercress, to serve
• 1 tbsp extra virgin olive oil, to serve
• 1 tbsp capers, drained, to serve
• 10g fresh dill, fronds picked, to serve

Method

1. Preheat the oven to 200°C fan. Toss the beetroot wedges with the olive oil, red wine vinegar and thyme sprigs, season well, and spread in a single layer on a roasting tray.
2. Roast the beetroot for 30 minutes until tender and caramelised at the edges, turning once halfway through.
3. While the beetroot roasts, make the horseradish cream. Stir together the Greek yoghurt, horseradish sauce, lemon juice and Dijon mustard until smooth, then season to taste and set aside.
4. Heat the grill to high. Rub the mackerel fillets with olive oil and the lemon zest, then season well on both sides.
5. Lay the mackerel skin-side up on a foil-lined grill tray and grill for 5–6 minutes until the skin is blistered and the flesh is just opaque — no need to turn.
6. While the mackerel grills, toss the watercress with the extra virgin olive oil and capers, and season lightly.
7. Spoon a generous swoosh of horseradish cream onto each plate, then arrange the roasted beetroot alongside.
8. Lay two mackerel fillets over the beetroot on each plate and pile the dressed watercress to one side.
9. Finish with a scatter of fresh dill fronds and a squeeze of lemon over the fish. Serve with rye bread.