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    Pan-fried mackerel fillets with a beetroot salsa

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    Pan-fried mackerel fillets with a beetroot salsa

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    250g pack Waitrose Baby Beetroot In Mild Malt Vinegar, finely diced
    ½ green pepper, finely diced
    1 shallot, peeled and finely chopped
    2 tbsp chopped coriander
    1 tbsp grated hot horseradish
    Juice of 1 lemon
    50ml olive oil
    8 mackerel fillets
    1 tbsp butter
    1 tbsp sunflower oil


    1. Stir together all of the ingredients except the mackerel, butter and sunflower oil. Cover and set aside.

    2. To cook the mackerel, warm a non-stick pan containing the butter and sunflower oil. Season the mackerel fillets, then fry in 2 batches over a medium to high heat for around 3 minutes on each side. The skin should become beautiful and crispy.

    3. Serve the mackerel dressed with the salsa and a green salad.

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