Perfect as a side to your protein, or mixed with whatever you've got in the fridge for a tasty salad, here I served mine with the omega-3 rich fish Mackerel, and my Cauliflower Cous Cous, but you really can pair it with anything and it will still taste great!
(Serves 4)
(For the Fish)
- 4x Whole Mackerel (Gutted and Cleaned) - If you do not like the look of the whole fish on your plate, of are cooking for people who would struggle with filleting the fish, then Mackerel Fillets will work just as well!
- 3x Lemon (1x Juiced and 2x Cut into 1/2" Slices)
- 2x Garlic Cloves (Crushed)
- 2tablespoons of Extra Virgin Olive Oil
(For the Cauliflower Cous Cous)
- 1x Medium/Large Cauliflower (Grated)
- 2x Garlic Cloves (Crushed)
- 1tablespoon of Extra Virgin Olive Oil
(For the Kale Salad)
- 200grams of Kale (Stalks Removed)
- 1x Lemon (Juiced)
- 200grams of Pomegranate Seeds
- 1teaspoon of Umami Paste* (Or 1x Garlic Clove Crushed)
- 1tablespoon of Agave Nectar (Or Runny Honey)
- 2tablespoons of Extra Virgin Olive Oil
Top Tip: Umami Paste is something which you will always find in my pantry - a condiment made from ingredients such as anchovies, black olives and parmesan, which are rich in a naturally occurring chemical called glutamate it comes in a foil tube much like tomato purée, but a quick squirt in sauces, dressings or even rubbed on your protein will transform your meals into something spectacular! So go out and get some for yourself!
Method:
1) Firstly prepare your fish, make sure that they are completely clean, then with a sharp knife, score the skin and flesh several times on each side about an inch apart. Put the Lemon Juice, Olive Oil and Garlic Cloves into a bowl and whisk until completely combined and then rub all over the outsides of the fish and season well with Salt and Pepper before placing on a baking tray. Finally use around two disks of the sliced lemons per fish and place them in the cavity. Fish ready - put it to one side!
2) Next its time for the fun part - Massaging the Kale! Firstly squeeze your Pomegranate Seeds so that they release some of their juices, put these juices along with the Lemon Juice, Olive Oil, Umami Paste Agave Nectar and Olive Oil with a good seasoning of Salt and Pepper into a Large Bowl and whisk until combined.
3) Throw in the Kale and Massage Away! You will visibly see the Kale becoming softer and more vibrant! (I massaged mine for around 3-5 minutes) When your satisfied with your Kale, stir in the Pomegranate Seeds and that your salad ready!
4) All thats left is the Cauliflower Cous Cous, cook your crushed Garlic Cloves with the Olive Oil in a large frying pan over a medium heat for a few minutes then throw in your grated Cauliflower, turn down the heat and cook for a further 10 minutes until the Cauliflower has Softened. Season well with Salt and Pepper.
5) While your Cauliflower in cooking, turn on your grill to its highest setting and place the fish underneath, the length of time they take to cook will depend on the size of your Mackerel, but generally its about 5 minutes on each side, until the scores have opened up and the skin has blackened and gone crispy (if you are cooking fillets of Mackerel, cook them skin side down first).
All thats left is to plate up! This is really up to you but I grabbed a handful of the Kale Salad, put some of the Cauliflower Cous Cous on top and then layer up the Fish! This fresh healthy tea s perfect for any night of the week packed with anti-oxidents and gluten-free, paleo friendly and carb-free!
Enjoy!
Charlotte x
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