Sluttishly Savoury: Lemon mackerel stuffed with spring veg

Mackerel is one of my favourite fish. It's cheap, cheerful and has a good, bold flavour that can stand up for itself very well. It's also a very stylish fish - with shiny metallic go-faster stripes and good firm flesh. Not only that, but it's good for your brain, and it's also sustainable (look out for the MSC certification if you're buying from a supermarket). Mackerel really is the fish that does it all.

Lemon is of course a classic accompaniment for fish, and we're in peak asparagus season so I couldn't resist throwing a few spears in along with the broad beans. This dish cooks through in just 10 minutes in the oven, so it's perfect for a lazy after-work dinner. Get your fishmonger to fillet and pinbone the fish, then all you have to do is assemble it on a tray and slosh over some olive oil.

Lemon mackerel stuffed with spring veg (Serves 2)


You'll need:

• 4 fillets of mackerel
• Juice and zest of a lemon
• Olive oil
• 100g broad beans, shelled (frozen is fine, just defrost them first in a bit of warm water)
• 250g asparagus, chopped into small pieces

Make it!

• Give the mackerel fillets a rinse under the tap, then put them in a bowl with the lemon juice and zest, and a drizzle of olive oil. Leave to marinate for 1/2 an hour.
• Preheat the oven to 180c / Gas 4.
• Place two of the mackerel fillets on a baking tray lined with baking parchment. Season them with salt and pepper.
• Cover each fillet with beans and asparagus pieces, then sandwich the other fillet on top.
• Scatter any left over beans and asparagus around the fish.
• Drizzle with a bit more olive oil, and season with salt and pepper.
• Bung the tray in the oven for 10 minutes.