Try this...Mackerel with a honey mustard glaze

HERE is a really tasty and healthy recipe using fresh mackerel available from our fish counter. It can be cooked whole on the BBQ or if you dont fancy cooking it whole ask the highly trained staff at our fish counters to fillet it for you.

Serves: 2, preparation time: 15 minutes, cooking time: 10 Minutes. Ingredients: 4 fillets of mackerel, skin on, also available from the fish counter, Olive oil, 1 small bulb of fennel, Handful of radishes, half a cucumber, half a fresh red chilli, extra virgin olive oil, two lemons, plus lemon wedges, to serve, one small bunch of fresh mint, leaves picked, 75g bag watercress, one sprig of fresh rosemary leaves, picked, two heaped teaspoons wholegrain mustard, two tablespoons runny honey.

Method: 1. Drizzle the mackerel with a little olive oil and a pinch of salt and freshly ground black pepper, then gently rub it all over the fish. 2. Run the fennel, radishes, cucumber and chilli through the thin slicing attachment on your food processor, or slice thinly. 3. Tip the veg into a large bowl and toss it with a good splash of extra virgin olive oil, a pinch of salt and pepper and the juice of 1½ lemons. Chop the mint leaves and add these to the salad along with the watercress. 4. Put a large frying pan on a medium-high heat and, once it’s hot, add the fillets skin-side down. To ensure you get really crispy skin, use a fish slice to hold the fillets down so that all of the skin is in contact with the surface of the pan. Throw in the rosemary leaves and let the fillets cook for 3–4 minutes. 5. Your mackerel should be almost cooked through, so add the mustard, honey and the juice from the remaining lemon half. Mix together, then flip the mackerel over for the final minute of cooking so it gets covered in all of that sweet sticky glaze. 6. Toss the salad and serve a good handful with a lemon wedge and two fillets of mackerel per person.