Ginger Roast Cod with Salad
17th April 2015
Meat Balls with Spicy Tomato Sauce
17th April 2015
Ingredients
- 4 mackerel fillets
- 1 tbsp coconut oil
For the glaze:
- 80 gm light brown sugar
- 1 inch ginger grated
- 1 tbsp Tamari (wheat free soya sauce)
- 1 tbsp lime juice
- 1 tsp chili flakes
- Himalayan Crystal Salt
- Pepper
- pinch of all spices
To serve:
- 2 large sweet potatoes peeled and cut into cubes
- green beans
- sugar snap peas
Servings:
Instructions
- Preheat the oven to 200°C/ gas 6, and preheat the grill.
- In the preheated oven, roast the sweet potatoes in a little olive oil until golden, about 20 minutes. Heat all the ingredients for the glaze in a small pan and let them bubble to thicken slightly, stirring constantly.
- Line a grill pan with foil, then season the mackerel all over and place skin side down.
- Brush with the glaze and grill for 2 minutes.
- Turn the fillets skin side up, brush with the glaze and grill until the skin just begins to blister and the fish is opaque and cooked through.
- Serve with the sweet potatoes, some green beans and sugar snap peas, and the juices from the grill pan spooned over the top.
