Mackerel Sizzle Rich Tomato and Herbs
1 x can Princes Mackerel Sizzle Tomato and Herb
80g cauliflower, broken into very small florets
1 small red pepper, deseeded and chopped
1 small courgette, chopped
1tbsp olive oil
125g (1/2 pack) microwaveable quinoa
Finely grated zest and juice of ½ lemon
Serve succulent mackerel fillets with their sizzling sauce on a Mediterranean-style roast vegetable and quinoa salad.
1 Preheat the oven to 200°C, fan oven 180°C, Gas Mark 6.
2 Put the cauliflower, pepper and courgette into a roasting tin with the olive oil, tossing to coat. Roast for 20 minutes.
3 Five minutes before the vegetables are ready, microwave the quinoa following pack instructions.
4 Tip the roast vegetables into a bowl and add the quinoa, lemon zest and lemon juice. Cool for a few minutes.
5 Sizzle the mackerel and marinade over a medium heat for 1½ minutes each side, spooning the marinade over the fish.
6 Transfer the roasted vegetable mixture to a serving plate and top with the mackerel and sauce. Serve
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