2 x small mackerel fillets, boned and skin slashed three times
2 tsp sesame seeds
2 tsp olive oil
1 large orange
2 tsp red wine vinegar
½ tsp Dijon mustard
200g pack radishes (such as French Breakfast), trimmed, halved or quartered if large
A pinch caster sugar
60g pack Waitrose Watercress, Rocket & Spinach Salad (from a twin pack)
1. Season the fish, then press the sesame seeds over the skin. Heat ½ tsp oil in a non-stick frying pan, then fry the mackerel for 3 minutes on the skin side, until the sesame crust is golden and the fish is almost cooked through. Turn over, cook for 30 seconds, then remove to a plate. Keep warm.
2. Meanwhile, finely grate the zest from the orange. Then using a serrated knife, remove the skin and pith from the orange and segment the flesh, catching any juice in a bowl below. Squeeze the middle of the orange too, to give 1 tbsp juice. Whisk with the zest 1 tsp oil, 1 tsp vinegar, Dijon and seasoning to make a dressing.
3. Wipe the pan with kitchen paper. Add another ½ tsp oil, then fry the radishes over a high heat for 4-5 minutes, stirring often, until they start to char. Season, stir in the sugar and remaining vinegar.
4. Toss the salad, orange and radishes together with the dressing and divide between 2 plates. Serve the mackerel on top. Delicious with crusty bread.
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