Baked mackerel with beetroot salad

Ingredients (serves 3)

• Mackerel (raw)400 g
• Beetroot (cooked)400 g
• Potatoes (raw)600 g
• Onion50 g
• Olive oil15 g

Also: Lemon, dill, salt

Method

1. Get ready: turn the oven on to 200 °C to heat up (about 10 min) and line a baking tray with baking paper. Peel the potatoes (600 g) and cut them into similar-sized pieces.
2. Cover the potatoes with cold water and season lightly with salt. Bring to the boil over high heat, then cook over medium heat for 15–20 min, until a knife slides in easily.
3. While the potatoes cook, pat the mackerel (400 g) dry with kitchen paper, season with salt and lay it on the tray skin side up.
4. Bake the mackerel in the oven at 200 °C for about 15 min, until the flesh is no longer translucent and flakes easily with a fork.
5. While the fish bakes, coarsely grate the cooked beetroot (400 g). Chop the onion (50 g) very finely.
6. Mix the beetroot with the onion, 1.5 tbsp olive oil (15 g) and a pinch of salt.
7. Drain the potatoes and sprinkle with dill. Serve with the fish and beetroot salad, and drizzle with lemon juice.