Salad of baked mackerel, watermelon, beetroot and raspberry vinaigrette

Name: Salad of baked mackerel, watermelon, beetroot and raspberry vinaigrette
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4 large fillets of mackerel; 2 tbsp olive oil; ½ watermelon; a little oil; 100 g beetroot juice; dash raspberry vinegar, to taste; 10 toasted and well ground coriander seeds; 100 g olive oil; 50 g lemon juice; 1 bunch of baby beetroots; 1 tbsp olive oil; freshly ground black pepper, for seasoning

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

Mackerel

4 large fillets of mackerel
2 tbsp olive oil

Lunch
Pescatarian
Gluten-free

Method

Mackerel

Remove any small bones, rinse In cold water and dry the fillets.
Using a very sharp knife score the skin.
Brush the mackerel fillets with the olive oil.
Place on an oiled tray and bake in a very hot oven for