- 3 mackerel, filleted
- 3 beefsteak tomatoes. sliced
- 50 g/2 oz./2 cups watercress
- 2 oranges. peeled and segmented
- 75 g/3 oz./ ¾ cup sliced mozzarella cheese
- 2 tbsp. basil leaves. shredded
- fresh basil sprig, to garnish
For the marinade:
- juice of 2 lemons
- 4 tbsp. olive oil
- 4 tbsp. basil leaves
For the dressing:
- 1 tbsp. lemon juice
- 1 tsp Dijon mustard
- 1 tsp caster/superfine sugar
- salt and freshly ground black pepper
- 5 tbsp. olive oil
Remove as many of the fine pin bones as possible from the mackerel fillets. lightly rinse and pat dry with absorbent paper towels and place in a shallow dish.
Blend the marinade ingredients together and pour over the mackerel fillets. Make sure the marinade has covered the fish completely. Cover and leave in a cool place for at least 8 hours. but preferably overnight. As the fillets marinate. they will lose their translucency and look as if they are cooked.
Place the tomatoes. watercress. oranges and mozzarella cheese in a large bowl and toss.
To make the dressing, whisk the lemon juice with the mustard, sugar. seasoning and oil in a bowl. Pour over half the dressing. toss again and then arrange on a serving platter.
Remove the mackerel from the marinade. cut into bite-size pieces and sprinkle with the shredded basil. Arrange on top of the salad. drizzle over the remaining dressing. scatter with basil leaves and garnish with a basil sprig. Serve.