Recipe for Mackerel with Braised Lentils

If you got as indignant as we did watching Hugh Fearnley Whittingstall's Fish Fight programmes recently, here's a great Mackerel recipe from our development chef Jamie (the dish will be in shops soon - ironically, we can't get enough supply of mackerel currently).

Mackerel with braised lentils, chilli and coriander butter

You need: mackerel fillets; brown lentils; vegetable stock (about one-and-a-half the volume per serving of lentils – or follow on-pack guidelines); sherry; olive oil; carrots; onions, garlic celery; chilli flakes; fresh coriander; butter.

Pre-heat oven to 180 degrees C.

Dice Onions, garlic, carrots and celery and sweat in a pan for 5 mins; add vegetable stock and a glug of sherry; add lentils and simmer until the stock is absorbed (the lentils should retain a bite but not be hard). This should take about 20 mins.

Take you mackerel fillets and make a couple of slits in the skin (we marinade over night in olive oil, lemon, salt, pepper and chilli, but you might not have time or inclination). Smear a knob of butter into the slits and sprinkle over chilli flakes and fresh coriander. Put, skin side up, on a tray lined with baking parchment and bake in the oven for 8-10 minutes. Serve the mackerel, skin side up, on top of the lentils.