Oat Topped
Mackerel with Tomato & Beetroot Salsa
Serves 4
Points plan 7
per serving (original points)
Core:
strictly oats are not core if used dry like this. Your choice whether to
point them or not.
250g fresh
tomatoes, diced
250g
beetroot, diced
1 small red
onion, diced
4cm (2")
piece cucumber, diced
ground black
pepper
juice of 1
lemon
2 tbsp
chopped chives
50g oats
(3pts)
4 x 150g
mackerel fillets
Preheat oven
to 200½C/180ºC fan oven.Gas 6
Combine the
tomatoes, beetroot, onion, cucumber, pepper and half the lemon juice.
Leave to stand at room temperature for the flavours to develop.
Mix chives,
oats and remaining lemon juice.
Place
mackerel fillets on baking tray and divide the oat mixture between them,
pressing it down slightly on top.
Bake 8-10
mins and serve warm with the salsa.
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