If the mackerel are small, then use two fillets per person, or alternatively you could ask your fishmonger to butterfly them.
4 fillets from a large mackerel, weighing about 100-120g each, or 8 smaller ones
1tbsp flour for dusting
1tbsp olive oil
2 large shallots, peeled, halved and finely chopped
The grated zest and juice of one orange
100ml veg stock
120-150g shelled weight of peas, cooked
Salt and freshly ground black pepper
Heat half the butter in a pan and gently cook the shallots for a couple of minutes until soft, add the orange zest and juice, fish stock and peas, season and simmer for 2-3 minutes,
Stir in the rest of the butter until emulsified and remove from the heat.
Heat the olive oil in a heavy or non-stick frying pan.
Lightly flour the mackerel on the skin side and season.
Fry the fillets skin-side down, first for 2-3 minutes until the skin is crisp, then turn them and cook for a couple of minutes on the other side.
Spoon the peas on to serving plates; lay the fillets on top.
FOR THE RICEThis risotto is really easy-peasy-lemon squeezy
350g (12 oz) broad beans
Salt and pepper
15g (1 tbsp) butter
1 medium onion, finely chopped
200g (7 oz) arborio (risotto) rice
1 litre (1¾ pints) hot vegetable stock
Grated rind and juice of 1 lemon
Optional, Grated Parmesan
Optional, to give it a Spanish flavour you could add some prawns and saffron - maybe a tiny dash of sherry vinegar.
1.Cook the broad beans in a large pan of boiling salted water for 3-5 minutes or until just tender. Plunge into ice-cold water to cool. Drain, peel off the outer skin, if wished, and set aside.
2.Melt the butter in a large saucepan, add the onion and cook over a medium heat for 5 minutes or until beginning to soften. Add the rice and continue to cook, stirring for 1-2 minutes.
3.Pour in a ladle full of the hot stock and simmer gently, stirring frequently until the rice has absorbed most of it. Keep adding the stock in this way until the rice is tender but still has bite to it; this will take about 15-20 minutes. The risotto should look creamy and soft when cooked.
4.Add the broad beans, lemon rind and juice and warm through.
5.Serve the risotto immediately, garnished with grated Parmesan and lemon rind.
The mackerel is also great with new potato's or a simple green salad with a french or Caribbean dressing.
I'll have my own shots of the meal up in the next few days.
Great thing about fishy leftovers like guts, heads etc. is that I have a professional disposal team for leftovers
This is a great meal in terms of prep time, your looking at 25 minutes between fridge and plate.
Frying pan and pot's for stock, peas and risotto
All go, from pantry to plating up in 25 mins
Alternate presentation with risotto