Pan-fried mackerel with shallot, mint and mustard dressing

Cooking : time 10 to 30 mins

Ingredients

2 tbsp olive oil
4 fresh mackerel fillets
salt and freshly ground black pepper
For the dressing
6 small shalplenty, finely sliced
1 tsp Dijon mustard
1 level tsp capers, finely chopped
4 anchovy fillets, finely chopped
1 large bunch mint, finely chopped
1 tsp red wine vinegar
4 tsp olive oil
pinch dried chilli flakes
salt and freshly ground black pepper
To serve
large bunch of rocket, washed
%26frac12; cucumber, peeled and sliced
100g/3%26frac12;oz cherry tomatoes, halved

Method

1. Heat a frying pan until hot. Add the olive oil.
2. Season the mackerel fillets, then place skin side down in the hot frying pan.
3. Cook for 3 minutes, then turn and cook for a further 3 minutes on the other side.
4. Remove fish from the pan and place on a serving dish.
5. meanwhile, place all the dressing ingredients into a bowl and combine thoroughly. Spoon dressing over the mackerel fillets.
6. To serve, toss the salad ingredients and serve with the mackerel.

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