4 x 120 g mackerel fillets, skin on, scaled, pin boned
How to Prepare
Put your fish fillets skin side down in a cold non-stick frying pan.
Turn the heat on too high.
Season the fish fillets with a tiny pinch of sea salt and a pinch of black pepper from a height.
Let the fish cook for most of the time on the skin side – give it 4 or 5 minutes without touching it, until the skin is really golden and crispy, then use a fish slice to flip it over to cook for just 30 seconds on the other side.
Add a good squeeze of lemon juice to the pan, avoiding the crispy skin, then turn the heat off and give the pan a shake.
Delicious served with mashed potato and steamed seasonal veg.