Baked Mackerel with Beetroot & Barley

Ingredients

• 2 mackerel fillets (à 130 g)
• 400 g beetroot, in wedges
• 150 g pearl barley
• 100 g plain yoghurt
• 1 tsp grated horseradish
• 2 tbsp olive oil
• 1 small bunch dill, 1/2 lemon
• Salt, pepper

Instructions

1. 1Heat the oven to 200°C. Roast the beetroot with 1 tbsp olive oil and salt for 25 minutes.
2. 2Simmer the barley in salted water for 25 minutes, then drain.
3. 3Season the mackerel, place on the tray for the last 10 minutes of roasting.
4. 4Mix yoghurt with horseradish, lemon juice and a pinch of salt.
5. 5Serve barley and beetroot with the mackerel, the yoghurt and plenty of dill.

Simple swaps

• Salmon or herring instead of mackerel.
• Farro or brown rice instead of barley.

Why it fits your focus

Oily fish supplies omega-3 fats and vitamin D, barley contributes wholegrain fibre, and beetroot adds plant variety and folate.

General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.