Here is a fish dish that is perfect for Good Friday eating or great for a simple mid-week supper. Jersey Royal potatoes are simply unbeatable when available in the Spring but any other waxy potato can be used when out of season. A mixed baby leaf salad makes a fine accompaniment.
Serves 4
Ingredients
- 450g Jersey Royal potatoes, scrubbed
- 2 spring onions, finely chopped
- 2 tbsp snipped chives
- 3 tbsp mayonnaise
- salt and freshly ground black pepper
- olive oil
- 4 fillets fresh mackerel
- lemon wedges, to serve
Method
- Place the Jersey Royals in a pan of salted water, bring to the boil and simmer until the potatoes are cooked, about 15-25 minutes (depending upon size). Drain and cut any large potatoes into bitesized pieces.
- Add the spring onions, chives, mayonnaise and salt and pepper to taste and gently fold together. Keep warm while cooking the mackerel.
- Lightly smear a frying pan with olive oil and heat until hot. Add the mackerel fillets, skin-side down, reduce the heat to a gentle sizzle and cook until golden brown, about 4-5 minutes. Flip over, season to taste and cook for a further minute or until the fish is cooked. Remove from the heat and allow to rest for 2 minutes.
- To serve, place a portion of the warmed potato salad in the centre of 4 plates. Top each with a mackerel fillet. Serve at once with wedges of lemon to squeeze over the fish.
Tip
This dish needs nothing more than a simple baby leaf salad accompaniment. Consider leaves of watercress, corn salad, rocket, chard or spinach tossed in a citrusy lemon dressing.
