Pan-fried mackerel with olive oil mash and watercress salsa verde

serves 2

2 mackerel, filleted

for the mash
5 potatoes
olive oil
Maldon sea salt
freshly ground black pepper

for the salsa verde
150g watercress
3 tbsp chopped fresh flatleaf parsley, chopped
1 large spring onion
1 garlic clove, chopped
1 lemon, zest only
2 tbsp capers, rinsed and drained
2 tbsp homemade breadcrumbs
3 tbsp good olive oil
Maldon sea salt
freshly ground black pepper

Place the potatoes into a pan of salted, boiling water; cook until tender. Drain and leave for a couple of minutes. Add a splash of olive, season and mash.

Season the mackerel with freshly ground black pepper. Heat a frying pan until hot, add a little olive oil. Place the mackerel skin-side down into the pan; hold down for a few seconds (to stop it curling). Cook for a minute per side. Remove from the pan and leave to rest.

For the watercress salsa verde, bring a small pan of salted water to the boil. Add the watercress and cook for one minute. Drain and refresh in iced water. Add the re-drained watercress and the other ingredients to a food processor and process to a purée. Season to taste.