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Ingredients
- 2 tbsp olive oil
- Salt and pepper
- 4 large butterflied fillets of mackerel with bones removed (feel free to substitute another fish if you like)
- 300mls vegetable stock
- 500g frozen peas defrosted – petits pois are best
- 4 spring onions, trimmed and cut into 3cm pieces.
- 1 Little Gem lettuce, washed and shredded
- 1 tbsp butter
- 1 tsp Dijon mustard
1. Preheat your grill
2. Brush a tray with a little olive oil, add salt and pepper to the tray and place the mackerel fillets on it, skin side up.
3. Brush the skin with a little more olive oil and season again.
4. Bring the stock to the boil and add the peas and spring onions.
5. Put a lid on the pot, bring it back to the boil and simmer for three minutes.
6. Add the lettuce, mustard and butter, then season with salt and pepper.
7. Meanwhile grill the mackerel for four to five minutes, depending on size.
8. Spoon the vegetable mixture into warm bowls along with some of the juice.
Serve the mackerel fillet on top. This is lovely with some new potatoes.
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