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Digital Subscriptions > Delicious Magazine > August 2018 > THE 5:2 RECIPE

THE 5:2 RECIPE

Get your oily fish quota in this quick, zingy dish, which savvily uses frozen fish

Grilled mackerel with tomato, basil and preserved lemon salad

SERVES 1. HANDS-ON TIME 15 MIN

FOOD TEAM’S TIP

The preserved lemon flesh (pulp) can taste bitter and be overpowering. To remove it, scrape off with a knife and use only the lemon skin.

• 1 sustainable frozen mackerel fillet (about 85g)

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About Delicious Magazine

Cool down this summer with the delicious. August issue’s ice cream recipes including no-churn blackcurrant ripple and mint choc parfait bombes. Fishmeister Rick Stein cooks seasonal shellfish, Gill Meller gives rabbit burgers a grilling and Zoe Adjonyoh rustles up a spectacular Kenyan feast. Still feeling the heat? Try our fancy picnic, main meal salads or wow-factor veggie burger, but save space for Mary Berry’s easy bakes – the coconut meringue slices are divine. And you could win a posh Pashley cycle. Get on your bike and buy the August issue now!