Mackerel with caramelised pomegranate radishes and cumin

Serves 2

Ingredients
2 mackerel gutted and washed
16 radishes
1 tbsp clear honey
Pinch of toasted cumin seeds
8 baby white onions peeled
½ small bunch of coriander
1 small bunch of chives
20g butter
1 lemon sliced
Olive oil
250ml POM juice
50g mixed pea shoots and baby watercress leaves

Method

1.    Pre heat oven to about 180C.
2.    In a non-stick pan place the cumin seeds and toast in the dry pan. Then add the shallot, POM Wonderful Pomegranate juice and radishes and cook for about 2-3 minutes.
3.    Turn up the heat and add the honey and butter and cook for a further 5-6 minutes.  The colour of the radishes will gradually start to run and form a glaze.  When nearly all the liquor has evaporated, remove from the pan from the heat, stir in the chopped herbs and season.

For the mackerel

1.    Using a sharp knife fillet the fish and using some tweezers remove the pin bones.
2.    Heat a pan on the stove and season the fish and pan fry skin side down in a little butter and olive oil and cook on the skin side for 2 minutes before turning over and remove from the heat.
3.    To serve dress the salad leaves and place on the plate with the fillets on the side and drizzle the radishes, onions and the sauce over the top.