Supersonically healthy Mackerel, Herbed Feta Quinoa and Creamed spinach

Last night my husband and children went fishing on Chessil Beach with friends.  In a huge break from the norm, each family came back with 28 mackerel, or thereabouts!!!  Our veg garden is slightly over-run by spinach so this and its herbs added to the satisfyingly homegrown/self caught lunch.

Ingredients
Quinoa salad
120g quinoa
340ml water
glug of virgin olive oil
2 tbsp lemon juice
75g feta cheese
1 handful of currants
small handful of spinach leaves
small handful of basil leaves
a few chives
Seasoning
Borage flowers

Creamed spinach
Spinach
butter
seasoning
Cream (optional – but the spinach can be strong in flavour so this may be necessary)

Fish
Rapeseed oil or olive oil
Buckwheat flours
Seasoning
4 Mackerel, filleted

1. Put the quinoa and water in a pan and simmer for 15 minutes, adding more water if necessary.
2. Remove from the heat and place a tea towel on top of the pan with a lid on top of that. Leave it.
3.  Now steam a pile of spinach which will squeeze into a pan and when it has wilted, blend it with a knob of butter and some seasoning. Set aside in a bowl and keep warm.
4. Mix the olive oil and lemon juice into the quinoa.
5. Chop the herbs and add them too, along with crumbled feta and currants.  Transfer to a bowl and top with borage flowers.
6. Heat the oil in a frying pan.
7. Put some Buckwheat flour on a plate and season it.
8. Slash the skin of each fillet to stop them from curling in the oil and coat each with the flour.
9. When the oil is hot, add the fillets to it, no more than 3 at at time as adding them all at once would lower the heat too much.
10. When they are crisp and pale brown (if they are dark the fish may be overcooked), drain on kitchen paper.
11. Serve.  It is pretty to present it all in the table centre for everyone to help themselves to the flowered quinoa salad.