A tasty alterative to toast served with eggs and spinach
in the morning, or perfect as a side dish with any meal.


Serves 2

• 2 whole mackerels, filleted

• 1 large clove garlic, grated

• 1 inch fresh ginger, grated

• 200g broccoli

• 1 tbsp sesame seeds, toasted

• 1/2 tsp sea salt

• 1 tsp turmeric

• 1 tbsp coconut oil

• 1 tbsp balsamic vinegar


Rub the mackerel fillets with the sea salt and turmeric – flesh side only. Bring a large pan of water to the boil and add the salt. The broccoli will blanch while the fish cooks, so it pays to have the water already boiling. Heat a large frying pan over a medium heat and add the coconut oil. Lay the fish fillets in the oil, skin side down. Cook the fish for about four minutes on this side, until the flesh begins to turn opaque. Turn the fillets over and then add the broccoli to the pan of boiling water. After about two minutes, throw the ginger and garlic into the frying pan, stirring it in the oil to cook. Cook for two minutes or until the fish is completely opaque and flakes easily when pressed. Remove the broccoli from the water, drain and toss with balsamic vinegar and sesame seeds. Serve the fish and the broccoli together while still hot.

Recipe and photo: Rebecca Field