GRILLED MACKEREL WITH ORANGES, OLIVES AND GREEN LENTILS

The sweet, salty, citrus flavours in this recipe

cut perfectly through the rich, oily mackerel.

This is such an elegant dish, ideal for making for a friend – or for when you want to make something that feels a bit special for

yourself. Any leftovers will be delicious at room temperature, but perhaps discard the skin before

tucking in.

Prep time: 10 minutes Cooking time: 10 minutes

Serves 2

INGREDIENTS

1 shallot, finely chopped

1 tbsp sherry vinegar 2 oranges, peeled and sliced 12 green olives, sliced 4 mackerel fillets (about 90g each)

2 tbsp olive oil 400g can green lentils, drained Small handful fresh basil, leaves

roughly chopped

METHOD

h Place the shallot and vinegar in a mug or small bowl and set aside to soak. h Preheat your grill to high

(if you have a combined grill, place the oven shelf

in a high position). In a medium-sized roasting tin, toss together the orange slices, olives and mackerel with the olive oil and

season with salt and freshly ground pepper.

Once everything is coated, arrange the orange

slices in a layer on the bottom of the tin, then place the mackerel on top,

skin-side up.

h Place the roasting tin under the grill for 4 to 5 minutes until the skin on the mackerel is looking blistered and the flesh

is opaque.

h Lift the fish out of the roasting tin and set aside on a plate. Stir the lentils into

the mixture in the tin and return to the grill for five to six minutes until the orange

slices start to catch. Place the fish back on top and pop

back under the grill for about 30 seconds, just to

warm the fish up a little.

h Drizzle over the shallot

and vinegar mixture, sprinkle over the basil

and serve.

Recipe from One Dish Fish: 70 quick & simple recipes to

cook in the oven by Lola Milne (Kyle Books, £17.99)