Citrus roasted mackerel with minted bulgur wheat

Preheat oven to 190C (375F, gas mark 5). Slash the sides of each mackerel 2-3 times with a sharp knife and put in a roasting pan. Cut one lemon and one orange into wedges and arrange around the fish. Scatter over 15ml (1tbsp) of the chopped mint and season.

Pare the rind and squeeze the juice from the remaining lemon and orange and pour half the juice and rind over the fish with half the olive oil. Roast for 20-25 mins until the fish is just cooked through.

Meanwhile, place the bulgur wheat in a bowl and cover with boiling water. Soak for 20 mins, then spread on kitchen paper to absorb excess liquid. Return to bowl and stir in remaining lemon and orange juice and rind, olive oil and chopped mint, plus the diced cucumber and tomatoes. Season and serve with the mackerel and citrus wedges, garnished with fresh mint leaves.