Grilled Mackerel on top of a grapefruit-fennel salad

Amount of people

4 Persons

Type of meal

Lunch, Dinner

Preparation time

45 minutes

Seafood included in this recipe

Fresh Wild Mackerel

Ingredients

4 wild mackerel fillets

· 250g raw lentils

· 3 tbsp olive oil

· Salt and pepper, to taste

· 100g watercress

· 2 tbsp pumpkin seeds,toasted

· 2 fennel bulbs, halved,cored and finely sliced

· 2 grapefruits

· 2 tsp wholegrain mustard

· 1 ½ tsp honey

· 1 tbsp capers, drained and rinsed

Preparation

1. Bring the puy lentils to the boil in plenty of water and cook for 20-25 minutes until tender.

2. Meanwhile, slice the top and bottom off each grapefruit and sit on a board. Cut away peel and white pith. Hold each grapefruit over a bowl (to catch the juice) and carefully cut between membranes to separate segments. Squeeze any remaining juice into the bowl and set the segments aside.

3. Mix together 2 tbsp of olive oil, the mustard, honey and capers, some seasoning and 3 tbsp of the grapefruit juice.

4. Heat 1 tbsp of oil in a large non stick frying pan over high heat and fry the mackerel fillets for 1-2 minutes each side, until just cooked.

5. When cooked, drain lentils and run under cold water tocool slightly. Drain. Toss with the fennel, watercress and dressing.