90g salad leaves of choice, washed and dried(I used watercress and mache)
20gfresh parsley, roughly chopped
10gfresh dill, roughly chopped
2tbspextra virgin olive oil
1/2tspred wine vinegar
Good pinch of sea salt and cracked black pepper, to taste
Make 4 small cuts in the skin of the mackerel fillets with a sharp knife. Rub over the olive oil, coconut aminos or balsamic and a good pinch of cracked black pepper on both sides. Place to one side whilst you prepare the salad and dressing.
Mix all the dressing ingredients together in a small bowl.
Place the green beans in pan of boiling water and heat on a medium heat for 3 minutes until el dente. Plunge into a bowl of ice cold water. (This keeps them nice and green and crunchy.) Drain.
Toss the salad with the green beans, sugar snap peas and herbs.
Heat a little oil in a non stick frying pan. Add the mackerel fillets skin side down and fry over a medium heat for about 3 minutes until crisp. Flip and fry for another 1 – 2 minutes until cooked through, or to your liking.
Serve the mackerel fillets on top of the salad and drizzle with dressing.