Mackerel with chard and a touch of soy and mustard sauce

Chop the chard and blanch in salted water. Drain and set aside. Peel and finely chop the garlic. In a frying pan with a little oil we brown the garlic and add the reserved chards. Let the chard take the garlic flavor for about five minutes and then add the mustard and a dash of soy sauce. Taste and adjust the salt and add a little black pepper.

Heat a little oil in a frying pan and cook the mackerel loins previously seasoned with salt and pepper.

Finally, plate the chard and mackerel separately. We can finish off the dish with a handful of flax seeds on top of the chard.