Lunch packed with Omega-3

SoMeTIMeS it’s hard to know how to cook an omega-rich, oily fish. Here is one of our favourites. It’s a recipe that works equally well for any oily fish such as herrings and sardines, although the cooking time will change depending on the size of the fish.

SERVES 2

l 300g small new potatoes, cut into 2cm slices l 3 tablespoons olive oil l 4 tablespoons fresh thyme leaves l salt and ground black pepper l 1 tablespoon sherry vinegar l 2 large or 3–4 small mackerel fillets, cleaned and deboned

l watercress and tomato salad, to serve PREHEAT the oven to 180c (160c fan oven), gas mark 4.

Put the potatoes into a shallow dish, drizzle with 1 tablespoon oil and sprinkle with 3 tablespoons thyme leaves, salt and pepper.

Coat the potatoes well, then bake in the oven for 40 minutes or until golden and tender when pricked with a fork.

Mix the remaining oil, the sherry vinegar and the remaining thyme with salt and pepper in a small bowl.

Put the mackerel skin-side up on top of the potatoes and spoon over the herby dressing.

Put it back in the oven and cook for 15–20 minutes until the mackerel is slightly crispy.