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
- Put all the ingredients of the salsa verde into a food processor and blitz until well combined, set aside.
- Heat a large frying pan until hot and add the peppers and onions. Cook until softened, stirring frequently.
- Preheat the grill to high. Place the mackerel under the grill until cooked through, approximately 5 minutes.
- 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