Mackerel marinated with beetroot and horseradish

I know this sounds like a weird combination, but trust me, it’s a marriage made in heaven.

Beetroot and horseradish is a classic combination, and the intense flavour of the mackerel takes the whole thing to another level.

Try it – you’ll be glad you did!

INGREDIENTS

2 large beetroots, cooked

4 teaspoons horseradish sauce

1 tablespoon live probiotic yoghurt

1/2 lemon, juiced

2 mackerel fillets

sea salt

black pepper

METHOD

Make the marinade by placing the beetroot, horseradish sauce, yoghurt and lemon juice in a food processor, then process to a smooth purée.

Put the marinade in a bowl or dish, add the mackerel fillets and make sure that they are well covered in the marinade. Leave to marinate in the fridge for 2–3 hours.

Once marinated, preheat the oven to 190°C and line a baking tray with aluminium foil. Put the mackerel on the prepared tray and bake in the oven for around 8 minutes, or until just cooked through. To check, insert the tip of a knife into the centre of a fillet: the flesh should flake and no longer look translucent.

Serve with roasted vegetables, quinoa, salad, or even in a wrap.

GOOD FOR

Joints & bones: Arthritis

Respiratory system: Asthma

Metabolic system: Diabetes (Type 2)

Mental health & Nervous system: Anxiety, Depression

Heart & circulation: High blood pressure, High cholesterol

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