Crushed Soya Bean Crostini with Pan-seared Mackerel

Serves 2

180g x frozen soya beans

2 fillets of fresh mackerel

2 thick-cut slices of baguette

1 small diced onion

6 leaves of mint

1 clove of chopped garlic

20g unsalted butter

Half a lemon

1 tbsp vegetable oil

Blanch frozen soya beans in salted boiling water for two minutes, drain and set aside.

Sauté the chopped onion and garlic in a non-stick pan with a splash of oil and cook out for 2 minutes.

Put in a food processor and add blanched soya beans, a knob of butter and the mint leaves.

Pulse until a chunky mix is achieved.

Brush the bread slices with vegetable oil and grill until golden.

Next, cook the mackerel fillets. Add some more oil and any remaining butter and lay fillets in pan, skin-side down.

Cook for two minutes, turn and cook for another two minutes.

Finish with a squeeze of lemon juice.

To arrange, put the bread on two plates, season to taste the crushed soya bean mix and spread on top of the bread.

Finish with the mackerel fillets presented skin-side up and add a wedge of lemon to serve.

Not a fan of fish? Try our other recipes