Mustard Grilled Mackerel, Tenderstem® broccoli & Toasted Lemon & Basil Breadcrumbs
Method
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Preheat the grill to get it really hot.
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Smear the mackerel fillets with the Dijon mustard on the non-skin side and grill skin side up until really crispy.
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Meanwhile, boil or steam the Tenderstem® broccoli for about 3 minutes until tender.
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In a frying pan, fry the breadcrumbs in the olive oil until golden. Turn off the heat and add the zest of 1 lemon and a large handful of freshly chopped basil. Season well with sea salt and black pepper.
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Arrange the Tenderstem® broccoli on warm plates with the mackerel and sprinkle the toasted crumbs over the top. Serve with lemon wedges.
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