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.

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

Method:

STEP 1: Pre-heat oven to 180 degrees C.

STEP 2: Dice Onions, garlic, carrots and celery and sweat in a pan for 5 mins.

STEP 3: Add vegetable stock and a glug of sherry.

STEP 4: Add lentils and simmer until the stock is absorbed (the lentils should retain a bite but not be hard).

STEP 5: 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).

STEP 6: Smear a knob of butter into the slits and sprinkle over chilli flakes and fresh coriander.

STEP 7: Put, skin side up, on a tray lined with baking parchment and bake in the oven for 8-10 minutes.

STEP 8: Serve the mackerel, skin side up, on top of the lentils.