Ingredients

• 2 fresh mackerel
• 1 lemon
• zest and juice only
• olive oil
• 600g/1lb 5oz new potatoes
• 1 tsp wholegrain mustard
• 1 tbsp white wine vinegar
• 1 big bulb of fennel
• finely sliced
• 1 red onion
• finely sliced
• small bunch of flatleaf parsley
• roughly chopped
• salt and freshly ground black pepper

Directions

• Preheat a grill to a medium-high heat.
• Fillet the mackerel and remove all the rib bones. You can ask your fishmonger to do this for you.
• Season the mackerel well
• squeeze a few drops of lemon juice and a sprinkling of zest over each fillet
• and drizzle them with olive oil.
• Place under the grill
• skin side up
• for five minutes. After five minutes turn them over to brown the meat which will be nearly cooked by now and should only need a minute or two. Set aside to rest.
• To make the salad
• boil the potatoes until firm but cooked
• and cut them in half. Put them in a mixing bowl with a splash of olive oil
• the rest of the lemon juice and zest
• and the mustard and vinegar.
• Mix together well
• then add the finely sliced onion and fennel. Add a good amount of the parsley and season well.
• Divide the salad between four serving plates to form a mound. Lay the mackerel fillets on top
• and pour over the juices from the fish and the bottom of the salad bowl.