Mackerel with peppers and smashed potato salad
- 700g baby potatoes
- Juice and zest of 1 lemon
- A few basil leaves, roughly chopped
- 2tbsp rapeseed oil
- 2 red peppers, halved and deseeded
- 4 Fishmonger’s Selection Mackerel Fillets
- 1 clove garlic, crushed
- ½ x 70g bag strong wild rocket
Preheat the oven to 200C/180C Fan/Gas 6.
Put the baby potatoes in a pan of cold water, bring to the boil and simmer for 20-25 mins until soft. Drain well, return to the pan and toss in the lemon juice, basil and 1tbsp of the oil. Season with black pepper. Use the back of a fork to crush the potatoes.
Meanwhile, put the peppers on a baking tray, drizzle with ½tbsp oil and season with black pepper. Roast in the oven for 20 mins until soft and slightly charred. Cut into strips and add to the potatoes.
Place the mackerel on a foil-lined baking tray, drizzle with the remaining oil, rub with the garlic and lemon zest and season with black pepper.
Cook in the oven for 8 mins until the flesh is opaque and flakes easily. Serve with the peppers and potato salad and rocket.