Pockets of mackerel

Pockets of Fresh Mackerel

Ingredients:

4 whole mackerel, gutted, boned and heads removed

finely grated rind and juice of 1 orange

50g unsalted butter

700g baby spinach

1 tsp freshly grated ginger

2 tbsp soft brown sugar

Method:

Wipe out the mackerel, removing any black skin and any odd bones. Drizzle a little orange juice and sprinkle a little rind over the inside.

Melt the butter in a large pan and blend together the sugar and ginger, add the spinach and cook down. Drain off any excess liquid.

Fill the mackerel with the spinach and wrap in individual foil parcels.

Place onto a pre-heated barbecue and cook for 5-10 minutes depending on the size of the mackerel (or they can be cooked in an oven, gas mark 6 or 200^◦C for 8-10 minutes.

Serve with couscous, ready-flavoured or plain, with chopped ready-to-eat apricots, pine nuts and chopped fresh mint.