Spanish mackerel with potato salad and capers

Serves 4 people

Choose super-fresh mackerel, and serve it up with something equally-rich to balance the flavours, but also ensure that you provide a hint of acidity to cut through the oils.

  • 4 medium potatoes, peeled and diced
  • 2 eschalots, sliced very finely
  • 2 garlic cloves, minced
  • 1 small red chilli, sliced finely
  • 2 Tbsp mayonnaise
  • 1 Tbsp natural yoghurt
  • ½ bunch dill, chopped
  • 4 x 180g Spanish Mackerel fillets
  • salt and pepper
  • 1 Tbsp extra virgin olive oil
  • 1 tsp hot Hungarian paprika
  • 2 tsp baby capers
  • 2 limes, juiced
  • rocket and lemon wedges, to serve

1 Steam the potatoes until very tender, then set aside to cool completely. Mix with the eschalots, garlic, chilli, mayonnaise, yoghurt and dill.

2 Season the mackerel fillets with salt and pepper then fry in olive oil for 4 minutes each side, until medium well. Add the paprika and capers to the pan, cook briefly, then mix in the lime juice. Serve with potato salad, rocket and lemon wedges.