4 mackerel, heads removed & cleaned
A little salt and freshly ground black pepper
150 g chilled cooked beetroot in natural juices, drained & diced
400ml boiling water
Grated rind and juice of 1 lemon
3 tbsp olive oil
1 small red onion, finely chopped
150 g fresh raspberries
Small mixed bunch of fresh parsley and mint, roughly chopped
Lemon wedges, to serve
- Rinse the fish inside and out with cold water, drain well then slash the flesh on each side two or three times with a knife. Sprinkle with a little salt and pepper and place on a grill rack. Cook under a preheated grill for 10 mins, turning once until the skin is golden and the fish flakes easily when pressed with a knife.
- Meanwhile, add the couscous and beetroot to a bowl with a little salt and pepper. Pour over the boiling water and cover the bowl with a plate and leave to soak for five minutes.
- Add the lemon rind, juice and oil to the couscous and fluff up with a fork, sprinkle over the onion and raspberries and toss together lightly. Spoon onto plates, top with the mackerel and sprinkle with the chopped herbs. Serve with lemon wedges and warm crusty bread or toasted pitas.