Serves 2, prep time 30-40 mins
Coconut oil (for frying) and olive oil (for baking and dressing)
*4-5 fresh or frozen mackerel fillets – availability may vary by season and region/country
Dense, wholegrain bread for the croutons – I use rye sourdough, use GF bread if you prefer.
100g Gruyere cheese, cubed (if you’re dairy-free, no worries, skip this...if you eat dairy, the Gruyere does add a special flavour)
*1 romaine lettuce, finely chopped
*8-10 cherry tomatoes, halved
*1 chopped red pepper (small cubes)
*8 spears of steamed asparagus, cut into thirds
*¼ red onion, chopped finely (add more if you really love onion!)
*Bonus – these* are all liver-nourishing foods!
-Heat the oven to 160-degrees Celsius and cut the bread into chunky pieces (croutons).
-Toss the bread in olive oil, sea salt, and pepper. Bake on a lower heat for about 30 mins (maybe less if using GF bread), to get the croutons really crunchy.
-Fry the mackerel fillets in coconut oil for about 3 mins each side, on medium to high heat.
-While these cool, prepare the salad ingredients: steam the asparagus spears and chop the red onion, red pepper, romaine lettuce, cherry tomatoes and cooked asparagus, and cube the Gruyere cheese. Combine all these ingredients in a large salad bowl.
-Flake the cooked mackerel fillets into the salad, using your hands.
-Add the croutons and combine all ingredients. Dress with a generous squeeze of fresh lemon juice and a good drizzle of olive oil, sea salt and some freshly cracked black pepper.
If you fancy, you could add two or three finely chopped anchovy fillets to the salad.
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