Ingredients

• 1 tbsp olive oil
• 25g/1oz butter
• 1 mackerel fillet
• cut in half
• skin scored with a sharp knife
• 1 sprig fresh rosemary
• chopped
• salt and freshly ground black pepper
• ½ lemon
• juice only
• 100g/3½oz Kalamata olives
• pits removed
• 1 garlic clove
• chopped
• 2 tbsp olive oil
• fresh basil leaves
• to garnish

Directions

• For the mackerel
• heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary
• salt and freshly ground black pepper. Fry for two minutes on each side
• or until cooked through. Squeeze over the lemon juice and remove from the heat.
• For the dressing
• place the olives
• garlic and olive oil into a mini blender and process until smooth.
• To serve
• place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves.