Mackerel with beetroot, horseradish creme fraiche and salad

Lisa Faulkner's low calorie fish dish served with simply prepared horseradish creme fraiche and fresh salad.

Serves 1

Ingredients:

2 boiled beetroot, sliced

For the horseradish cream:

1 tsp fresh grated horseradish (or to taste)
1 tbsp reduced fat crème fraîche
Small squeeze fresh lemon juice
Salt and freshly ground black pepper

For the fish:

2 small mackerel fillets (50 – 60g each)
1 tsp olive oil

For the salad:

1 tsp olive oil
1/4 small lemon, juice only
Scant tsp Dijon mustard
Small bunch micro herbs
Handful of rocket
Handful of watercress

Method:

1. For the horseradish cream, mix together the horseradish, crème fraiche and lemon juice. Taste and season with salt and freshly ground black pepper, to taste. Cover and leave to chill in the fridge.

2. For the fish, brush the fish with a little olive oil and season with salt and freshly ground black pepper. Heat a frying pan and fry the fish for about three minutes each side. Keep warm.

3. For the salad, whisk together the olive oil, lemon juice and mustard in a small salad bowl. Add the micro herbs.

4. To serve, arrange the beetroot slices in the centre of each of four serving plates and place the mackerel on top. Serve with a a dollop of the horseradish crème fraîche and side salad.

Nutritional info:

Kcal: 490
Protein: 23.3g
Fat: 40.2g
Sat Fat: 8g
Carbs: 9.4g