ROASTED MACKEREL & SALSA

Serves: 1 person • Time: 20 minutes

CONTAINS
Vitamins B-group, C, D & K, omega-3 fatty acids, flavonoids and other phytochemicals, carotenoids

YOU NEED

1 whole mackerel, cleaned and gutted • 2 slices of lemon, plus the juice of ½ lemon • 2 tablespoons olive oil, plus extra for drizzling • sea salt flakes
freshly ground black pepper • 5 cherry tomatoes, 3 halved and 2 diced
½ garlic clove, finely chopped • 1 tablespoon chopped coriander

POTENTIAL BENEFITS
protects against cancer, rheumatoid arthritis, cardiovascular disease & cell damage • lowers cholesterol • regulates blood sugar & pressure • supports the immune system, bone health & weight loss • anti-inflammatory, antibacterial

Preheat the oven to 180°C/350°F/Gas 4. Cut 3 slashes in both sides of the mackerel. Stuff the inside with the lemon and season inside and out. Place in a small baking tray and pour over the lemon juice. Arrange the tomatoes around the fish and drizzle with olive oil. Bake for 15 minutes, or until the fish flesh comes away from the bone easily. Gently heat the olive oil in a small pan, add the garlic and gently cook. Add the diced tomatoes and coriander and warm through. Serve the fish with the sauce spooned over and tomatoes alongside.