- Place the mackerel fillets into a medium-sized glass bowl. Mix all the marinade ingredients together and spoon half over the fish. Marinate for 30 minutes.
- Place the remaining marinade in a bowl with the red pepper, capers, parsley, preserved lemon and spring onion.
- Preheat the grill to moderately hot. Place on a lined baking tray. Grill for 5 minutes until cooked through.
- Place the mackerel on plates and pour over the dressing to serve. Scatter over a few pine nuts if wished.
Recipe from Award Winning Nutritionist and Chef Christine Bailey, www.christinebailey.co.uk.
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Accompany with a simple chickpea salad or steamed leafy greens
2 mackerel fillets, skin on 1 roasted red pepper (from a jar), chopped 1tbsp capers, rinsed handful of parsley, chopped 1 preserved lemon, rind only finely chopped 2 spring onions, finely chopped 15g toasted pine nuts, optional Marinade and dressing: 5tbsp olive oil 3tbsp red wine vinegar 2tbsp sweet smoked paprika 1tsp turmeric 2tsp ground cumin 4 garlic clove, crushed sea salt and black pepper
Time: 10 minutes Serves: 2 Nutrition: 535 Cals, 45.9g Fat, 7.2g Sat fat