Pan Fry:
Heat a dash of oil in a frying pan. Dry the mackerel fillets with kitchen paper, season the flesh with salt and add to the frying pan, skin-side down.
As the fillets curl up away from the heat, gently apply pressure to the fillet to ensure that the fish stays flat and all of the skin comes into contact with the pan.
Cook for 1 - 2 minutes, depending on the thickness of the fillet.
Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat.
Leave the mackerel in the pan to cook through, for 30 seconds to 1 minute. Serve immediately.

Grill:
Preheat a grill to a medium-high heat.
Season the mackerel well, squeeze a few drops of lemon juice and a sprinkling of zest over each fillet, and drizzle them with olive oil.
Place under the grill, skin side up, for five minutes.
After five minutes turn them over to brown the meat which will be nearly cooked by now and should only need a minute or two. Set aside to rest.

Cooking appliances vary in performance, these are guidelines only.

Allergen advice: for allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

FISH

May contain bones

• Energy: 968 kJ/ 233 kcal
• Fat: 17.9g, of which Saturates: 3.9g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 18g
• Salt: 0.2g