Recipe: Chesil Beach Mackerel

Mackerel fillets with roasted vegetables, Lyonnaise potatoes and basil oil

Ingredients

Serves 4:

• 4 x 400gm mackerel, filleted
• 300ml olive oil
• 4 x Large Maris Piper potatoes peeled and cut into ¼” slices
• 1 x Onion finely sliced
• 2 x large courgette, sliced at an angle
• 1 x red pepper, large slices
• 1 x green pepper, large slices
• 1 x yellow pepper, large slices
• ½ x aubergine, large dice
• 1 x Red onion large diced
• 4 cloves garlic, crushed
• Handful of Basil Leaves
• 60gm butter
• Seasalt and Cracked Black Pepper

Method

1 For the roasted vegetables: toss the chopped vegetables and crushed garlic in a little olive oil and season. Place in hot oven to roast and get good colour taking care not to singe.

2 For the Lynonnaise potatoes: blanch potatoes in boiling water for 1 minute and drain in colander. Heat 50ml olive oil in non-stick thick bottomed pan and add potatoes turning occasionally for 6 – 8 minutes until cooked. After 3 minutes add finely sliced onion and keep turning potatoes taking care not to colour onions too much adding the butter just prior to serving

3 For the basil oil: blend the basil leaves, 40ml olive oil, and a little seasoning blending till smooth.

4 For the Mackerel Fillets: heat a non-stick pan with a little olive oil and cook skin side down until the skin is crispy, turn and allow to finish cooking.

5 To finish and assemble dish: place the roasted vegetables and Lyonnaise potatoes in the centre of the plate. Put the Mackerel fillets crossed on the top and drizzle with basil oil around the side of the plate.