Griddled mackerel with crushed potatoes
2 mackerel fillets
½ fennel bulb, trimmed
2 tsp olive oil
Salt and freshly ground black pepper
For the potatoes:
200g new potatoes, cut into pieces & boiled
1 tbsp olive oil
2 spring onions, finely sliced
1 tsp lemon juice
Cut the mackerel fillets in half lengthways either side of the pin bones. Drizzle 1 tsp olive oil over the fish. Season with salt and freshly ground black pepper. Wash the fennel and cut lengthways into three slices. Drizzle with the remaining olive oil.
Heat griddle pan or heavy based non stick frying pan over a high heat. Add the fennel and cook for 2-3 minutes. Cook for a further 2-3 minutes. Remove and keep warm. Add the fish to the griddle/frying pan (skin side down). Cook for 2½ minutes. Turnover and cook for about a minute on the other side.
Drain the potatoes. Add the oil and crush roughly with a fork. Stir in the spring onions, lemon juice and seasoning to taste. Spoon the potatoes into the centre of a plate. Top with the fennel slices and finish with the cooked mackerel - skin-side up.