(Inspired by contestant Thomasina Miers)
Because mackerel is oily, it can also benefit from being cooked on a ridged griddle pan over a very high heat to char it slightly. This would work well with the sweet and sour tzatziki.
Ingredients
2 raw beetroot
1 tbsp grated fresh horseradish (or use grated horseradish from a jar)
1 garlic clove, crushed
1 tbsp chopped dill
1 tbsp chopped mint
5oz Greek-style yogurt
2 tsp cumin seeds, dry-roasted and ground
1 lemon, juice only
12oz mackerel, filleted
2 tbsp chopped parsley
Freshly ground black pepper
Method
1. Preheat the oven to 425F.
2. Cook the beetroot in boiling salted water until tender, then drain. When cool enough to handle, peel the beetroot and grate it into a bowl.
3. Add the horseradish, garlic, herbs, yogurt, half the ground cumin, half the lemon juice and some black pepper. Mix well, then set aside.
4. Put the mackerel fillets on a baking tray lined with lightly oiled greaseproof paper and season with black pepper. Bake for 4-5 minutes, until the flesh turns opaque and flakes easily.
5. Transfer the fillets to warm serving plates and sprinkle over the parsley and the remaining cumin and lemon juice. Serve immediately with the beetroot tzatziki.
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