January 24, 2019 News British Rowing NewsBritish Rowing EventsRowing CommunityGB Rowing TeamIndoor RowingRowing & RegattaPartners#YourStoriesArchive Grilled mackerel with pesto, edamame beans and spinach Rowing & Regatta, Rowing Community Packed with nutrients, this mackerel recipe is a great way to top up your vitamin D supplies this winter Easy to cook, this recipe from former GB Rowing Team chef Omar Meziane is high in protein and Omega-3 fatty acids. It also contains fat-soluble vitamin D, important for bone health. Rowing & Regatta nutritionist Jacqueline Birtwisle says: “Mackerel and other oily fish such as salmon, sardines and herring is one of the few food types that is a great source of vitamin D – UVB sunshine rays are the best, but they can be scarce in the UK winter.” Grilled mackerel with pesto, edamame beans and spinach Serves 2 Ingredients 100g edamame beans 1 handful baby spinach leaves 2 fillets of fresh mackerel Salt and pepper ½ lemon 1 small bunch basil 2 tsp almonds 1 tbsp parmesan 2 tbsp olive oil 1 clove of garlic How to make it 1. Pre-heat your grill to its highest setting. 2. Place the basil, almonds, parmesan, olive oil and garlic into a food processor and blend until smooth, then set aside. 3. Fill a saucepan with water and bring to the boil. Add a pinch of salt and drop in the edamame beans. Cook for 4-5 minutes. Drain and pour into a bowl. 4. Mix in the baby spinach leaves, season with salt and pepper. 5. Place the mackerel onto a tray flesh-side down. Season with salt and pepper and cook under the grill on each side for two minutes. 6. Once the mackerel is cooked, spread the pesto over the skin-side of the fish and serve alongside the spinach and edamame beans. Add some lemon. This recipe originally featured in Rowing & Regatta magazine. Find out more about the magazine here.