This is another Jamie recipe, I really do love this cookbook, everything is so simple but so flavourful. I used tomatoes from the garden and they were so lovely and fresh. Brilliant combination.
800g mixed colour tomatoes
1 red chilli
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
4 mackerel fillets
1 heaped tsp ground coriander
1 tbsp oil
2 sprigs fresh rosemary
2 garlic cloves
2 heaped tbsp fat free natural yoghurt
2 heaped tsp jarred grated horseradish
Put 1 mug quinoa and 2 mugs boiling water into a medium pan with. Pinch of salt and the lemon half, then put the lid on and stir every now and again, cook according to packet instructions. On greaseproof appear, score the mackerel skin and rub the fillets all over with salt, pepper and ground coriander.
Slice the tomatoes and arrange on a large board or player, the finely slice and sprinkle over the chilli. Heat a pan with the oil and add the mackerel fillets, skin side down and cook for 3 mins. Strip the rosemary leaves over the top and then crush and add the while garlic cloves. Turn the fish when golden and cook for another 2-3 mins.
When the quinoa is cooked, drain it and use tongs to squeeze over the lemon juice, then spoon the quinoa into the centre of the tomatoes. Drizzle with the extra virgin olive oil and balsamic and a pinch of salt and pepper. Lay the fish on top. Mix the yoghurt and horseradish together and dollop it over the fish. Pick over the basil and serve.