Eating In

Mackerel is a rich oily fish and full of those omega fatty acids that your brain needs to work properly. It’s good to complement this richness with something tangy like salsa verde.

4 mackerel, filleted
Salsa verde
1 clove of garlic, peeled and chopped
3 tsp capers
1 pickled gherkin chopped
4 anchovy fillets
1 large handful of flat-leaf parsley (no stalks)
6 basil leaves
6 fresh mint leaves
1tsp Dijon mustard (or English)
olive oil
lemon juice or wine vinegar
salt and freshly ground black pepper

Pound the anchovy fillets with the garlic, the capers and the gherkin. Chop the herbs finely and combine with the anchovy mixture. Add the mustard, the juice of ½ a lemon and a splash of olive oil. You are aiming to get a thick sauce. The ingredients listed above are a guide only. You can vary them as much as you like. Or experiment. Spread the salsa inside the mackerel and tie them up with string. Brush the fish with oil and cook in a heavy frying pan over a medium heat for 5-6 minutes each side. Or wrap in foil and bake in a hot oven for about 30 minutes. (This avoids a smelly kitchen) Or barbecue.