PHOTOGRAPHS DAVID LOFTUS FOOD STYLING JULIA AZZARELLO
BOOK OF THE MONTH
STYLING IRIS BROMET
A BIT ABOUT SOPHIE
Until recently she was head chef at Pont St in Knightsbridge and is executive chef at The Gorgeous Kitchen in Heathrow’s Terminal 2. Sophie has also appeared on TV in shows such as Channel 4’s Cook Yourself Thin and has now written her seventh cookery book, Chef on a Diet.
Pan-seared mackerel with radish, apple & watercress salad and salsa verde
SERVES 4. HANDS-ON TIME 45 MIN
“This is a summery dish, packed with goodness. The calories may look high, but the meal is full of nutrients and healthy fats, so it really is good for you. Mackerel is budget-friendly and is full of omega-3s. Salsa verde, or ‘green sauce’, is my go-to sauce to serve with fish, grilled lamb chops and poached chicken.”
MAKE AHEAD
Make the salsa verde up to 12 hours ahead and keep covered in the fridge. The colour may darken, but the flavour will still be good. You’ll have some left over; see above for how to use it.
FOOD TEAM'S TIP
Mackerel needs to be eaten spanking fresh. Buy it from a good fishmonger and ask him to fillet it for you.
• 8 fresh mackerel fillets (about 150g each; see tip)
• 1 green apple, cut into thin strips
• 8 radishes (I used a mixture of regular radishes and watermelon radishes), finely sliced
• 100g watercress, stalks picked and discarded
FOR THE SALSA VERDE
• Bunch fresh basil