Seared mackerel with the pomegranate and manuka honey dressing

Get stuck in

1. Start by making the dressing. Place half the pomegranate seeds along with the juice in a food processor and blitz. Strain and pour the juice into a small pan. Add the honey and bring to the boil then cook to reduce by half.
2. Place all the other dressing ingredients in a bowl, add the strained pomegranate juice and reserved pomegranate seeds, season with black pepper and set aside.
3. In a large, shallow pan, heat some of the olive oil until very hot then add the shredded spring greens and stir-fry for 2-3 minutes, season with the lemon juice, zest and freshly ground black pepper.
4. Heat a frying pan until quite hot and add a little more of the olive oil.
5. Season the mackerel fillets then place skin-side down in the hot frying pan. Cook for 3 minutes then turn and cook for a further minute on the other side.
6. To serve, arrange small piles of spring greens in the centre of 4 warmed plates. Using a fish slice, place a warm mackerel fillet, skin-side up, on each. Spoon the dressing over and around and serve immediately.

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Stuff you’ll need:

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For the mackerel:‍

• 2 tbsp extra virgin olive oil
• 1 small head spring greens, washed and shredded
• ½ red onion, peeled and sliced
• juice and zest of 1 lemon
• 4 fresh mackerel fillets, pin-boned and cut into 2 equal pieces

For the dressing:

• seeds from 1 pomegranate, try to catch the juice when scooping the seeds out
• 2 tsp manuka honey
• 1 red pepper, deseeded and chopped into fairly small dice
• 3 large fresh mint sprigs, finely chopped
• 3 tsp red wine vinegar
• 4 tbsp extra virgin olive oil
• ½ tsp rose harissa (optional)
• freshly ground black pepper