baked mackerel with beetroot and mozzarella - serves 4

4 large or 8 small mackerel fillets
250g cooked beetroot
125g bocconcini mozzarella
balsamic and olive oil  
sea salt
freshly milled black pepper
a small bunch of spring onions, finely sliced
1 small bunch of dill
200g cherry tomatoes, halved

Cut 4 20cm x 20cm squares of tin foil and place a square of greaseproof paper the same size on top of each.

Cut the beetroot and mozzarella to roughly the same size as the tomatoes and mix together with the spring onions

Dress the vegetables with balsamic and  olive oil. Season with salt and pepper.

Divide the mixture between the four pieces of greaseproof paper and foil, placing the mix in the centre.

Season the mackerel fillets on both sides with salt and pepper and then place them on top of the beetroot. Drizzle a little extra olive oil on top.

Seal the parcel by bringing the corners together to make an envelope and pinching all open sides together.

Place in an oven at 180C for 20-25 minutes. When cooked, open the parcels to serve and finish with some chopped dill.

This also works very well on a barbecue - just place the parcels on top of the grill for 15-20 minutes.