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Available for over a year

Pan fried mackerel (or sea bass) with mango and pomegranate salsa A very easy and economical dish using seasonal ingredients. Serves 2 as a starter or double the quantities for a main. Ingredients: • 2 mackerel fillets (or sea bass) • Olive oil • Sea salt • 1 ripe mango, diced • 1/2 a red onion, finely diced • 1 fresh red chilli, finely chopped • Seeds from half a pomegranate • Juice of half a lime • 2 inch piece of ginger • Handful of chopped coriander • Pea shoots/watercress to garnish Method: 1. In a bowl, combine the mango, red onion and chilli. Grate the fresh ginger then squeeze the juice of it into the mango bowl. Add pomegranate seeds, avoiding the bitter pith. Add coriander, lime juice and pinch sea salt, mix and set aside. 2. Heat a couple of tablespoons of olive oil in a non stick saucepan on a high heat, once oil is hot, sprinkle some salt over the skin of the fish. If using sea bass, gently score the skin so it doesn’t curl up in the pan. 3. Place fish skin side down and cook for 4 minutes until skin is dark gold and crispy, then flip over gently and cook for one minute. 4. Pop your salsa on a plate, top with the fish and garnish with some pea shoots or watercress and squeeze over a bit more lime juice.