2 red and yellow peppers, de-seeded and thinly sliced

1 onion, thinly sliced

2 mackerel fillets

2 handfuls of rocket


For salsa verde:

1 large bunch of basil leaves

1 large bunch of mint

1 large bunch flat-leaf parsley

2 cloves of garlic, crushed

2 tsp capers, rinsed and drained

¼ tsp dried chilli flakes

Juice of 1 lemon

100ml cooled vegetable stock

½ tbsp. olive oil



  1. Put all the ingredients of the salsa verde into a food processor and blitz until well combined, set aside.
  2. Heat a large frying pan until hot and add the peppers and onions. Cook until softened, stirring frequently.
  3. Preheat the grill to high. Place the mackerel under the grill until cooked through, approximately 5 minutes.
  4. Toss the peppers and onions with the rocket and place on serving plate. Add the mackerel on top and spoon over the salsa verde.


Source: Joe Wicks:The Fat-Loss Plan