Easy to cook, this recipe from former GB Rowing Team chef Omar Meziane is high in protein and Omega-3 fatty acids. It also contains fat-soluble vitamin D, important for bone health
GB Rowing Team nutritionist Jacqueline Birtwisle says: “Mackerel and other oily fish such as salmon, sardines and herring is one of the few food types that is a great source of vitamin D – UVB sunshine rays are the best, but they can be scarce in the UK winter.”
Ingredients (serves 2)
100g edamame beans
1 handful baby spinach leaves
2 fillets of fresh mackerel
Salt and pepper
½ lemon
1 small bunch basil
2 tsp almonds
1 tbsp parmesan
2 tbsp olive oil
1 clove of garlic
How to make it
- Pre-heat your grill to its highest setting.
- Place the basil, almonds, parmesan, olive oil and garlic into a food processor and blend until smooth, then set aside.
- Fill a saucepan with water and bring to the boil. Add a pinch of salt and drop in the edamame beans. Cook for 4-5 minutes. Drain and pour into a bowl.
- Mix in the baby spinach leaves, season with salt and pepper.
- Place the mackerel onto a tray flesh-side down. Season with salt and pepper and cook under the grill on each side for two minutes.
- Once the mackerel is cooked, spread the pesto over the skin-side of the fish and serve alongside the spinach and edamame beans. Add some lemon.
This recipe originally featured in Rowing & Regatta magazine.
