1 whole mackerel, filleted
3 cloves garlic crushed
3 lemons with zest
5-6 tbsp rapeseed oil
5-6 stems of broccoli rabe
10 crushed pecans
1 whole sweet potato, peeled and cut into 1 inch cubes
1 tbsp balsamic vinegar
1 tbsp onion powder
1 tbsp garlic powder
Himalayan sea salt
Heat the grill in the oven, and turn the oven onto 200. Fillet your mackerel and carefully remove the bones by taking your knife and carving a v shape at centre, then lift out. Turn mackerel over and cut tiny slits along the fillet. Marinate in lemon, a tbsp rapeseed oil, salt and pepper, and garlic. Prepare a baking sheet and set aside.
Prepare your sweet potato. place in a baking dish with onion powder, garlic powder, a splash of rapeseed oil, and balsamic and mix well. Bake in the oven until golden and crispy, checking to toss about halfway through. Depending on your oven, this should take about twenty minutes.
Take out your grill pan and start to heat. Take a large pot and boil some water with about a tbsp of salt added. Prepare a bowl of ice water and set aside. Peel the broccoli stems. When the water is at a boil, put broccoli into water. Blanche for about 3 minutes, checking the firmness. The stems should be al dente. Put through a colander and then immediately plunge into cold water. After a few minutes, take them out and dry in paper towels. Place on the grill pan and grill until charred, turning once.Take a large bowl and toss them with lemon, lemon zest, chopped tarragon, pecans, and salt and pepper. Set aside.
Place the mackerel under the grill, and grill until skin starts to blister. Depending on the oven, this should be about five minutes.
Plate the sweet potato, then the broccoli, then fish on top. Garnish with lemon zest and a drizzle of olive oil and balsamic.