Pan-Fried Mackerel With New Potato Salad

Fillets of oily mackerel have lots of health benefits, including being rich in those essential omega-3 fatty acids and vitamin K, which boosts hearthealth. Serve with this simple chopped potato salad, packed with fibre-rich vegetables and tossed in ayogurtdressing.

INGREDIENTS (Serves 2)

◆ 1 shallot, thinly sliced

◆ 1tsp white wine vinegar

◆ 200g new potatoes, quartered

◆ 100g fresh or frozen peas

◆ 100g asparagus

◆ 100g podded broad beans

◆ 1tsp olive oil

◆ 2 x 150g mackerel fillets

◆ 2tbsp Greek yogurt

◆ 2tbsp chopped parsley

◆ ½ lemon, cut into wedges

◆ sea salt and freshly ground

black pepper 1 Put the shallot into a small bowl. Add the vinegar and a pinch of salt and set aside. 2 Bring a medium saucepan of water to the boil. Add the potatoes and cook for 10 minutes, or until almost tender. Add the peas, asparagus and broad beans and continue to cook for a

further 3 minutes until the potatoes and vegetables are tender. 3 Rub the oil all over the mackerel and season well with salt and pepper. Heat a griddle pan or frying pan until hot and fry the mackerel skin side down over a medium heat for 1-2 minutes, or until crisp. Flip over and cook for 1-2 minutes on the other side until the mackerel is cooked through. 4 When the potatoes and vegetables are cooked, drain well and return to the warm pan. Tip the shallot and vinegar into the pan, then add the Greek yogurt and parsley. Season and mix everything together, then divide between two plates. 5 Top with the mackerel and serve with the lemon wedges.