Make mackerel the fish of the day with this moreish and lively salad.
Preheat the oven to 150C/330F/Gas 2.
Place the onion, chilli, coriander seeds and sugar in a bowl. Add the malt vinegar and bay leaves and mix until well combined.
Lay the mackerel fillets in a single layer into an ovenproof dish and cover with the onion mixture.
Bake the mackerel in the oven for 20 minutes, then remove from the oven and set aside to cool.
For the salad, heat the olive oil in a frying pan and fry the bacon for 3-4 minutes, or until crisp. Remove the bacon from the pan with a slotted spoon and drain onto kitchen paper.
Add the yoghurt, mustard, lemon juice and zest and one tablespoon of water to the pan, scraping the bacon fat from the bottom of the pan.
Mix the spinach, cucumber, bacon and a little dressing in a bowl until well combined.
To serve, spoon some salad onto serving plates, place a mackerel fillet on top and serve the rye bread alongside.
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