Grilled Mackerel with Beetroot and Horseradish

• 8mackerel fillets, pin-boned
• 1 tbspolive oil
• 1lemon, zested then cut into wedges
• 600 graw beetroot, peeled and cut into wedges
• 4sprigs fresh thyme
• 1 tbspred wine vinegar
• 2 tbspolive oil
• 2 tbsphot horseradish sauce
• 150 gGreek yoghurt
• 1 tbsplemon juice
• 1 tspDijon mustard
• Fine salt and black pepper
• 4slices rye bread; 80 g watercress; 1 tbsp extra virgin olive oil; 1 tbsp capers, drained; 10 g fresh dill, fronds picked (optional)

Method

1. 1Preheat the oven to 200°C fan. Toss the beetroot wedges with the 2 tbsp olive oil, red wine vinegar and thyme sprigs, season well, and spread in a single layer on a roasting tray.
2. 2Roast the beetroot for 35–40 minutes, turning halfway, until a knife slides easily through the thickest wedge. Allow longer for large wedges. Keep warm while you grill the fish.
3. 3While 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. 4Heat the grill to high. Rub the mackerel fillets with the remaining 1 tbsp olive oil and the lemon zest, then season well on both sides.
5. 5Lay 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. 6If using the optional accompaniments, toss the watercress with the extra virgin olive oil and capers, and season lightly.
7. 7Spoon a generous swoosh of horseradish cream onto each plate, then arrange the roasted beetroot alongside.
8. 8Lay two mackerel fillets over the beetroot on each plate and add the optional dressed watercress if using.
9. 9Squeeze the lemon wedges over the fish. Add the optional dill and rye bread if using.

Per serving

kcal

781

protein

58.7g

fibre

1.4g

carbs

17.6g

fat

52.3g