4 boneless mackerel fillets (about 75g/2½ oz each), thawed if frozen
½ tsp smoked paprika (see tips below)
2 oranges, segmented (see tips below)
1 large shallot, very finely sliced
50g pitted black kalamata olives, roughly chopped
½ x 20g pack flat-leaf parsley, chopped
1 tbsp olive oil
new potatoes and green beans, to serve (optional)
If you can’t find smoked paprika, use a
small pinch of mild chilli powder instead.
To segment oranges: sit orange on
a chopping board, slice off the top and
bottom, then cut in downward strokes
to remove all the peel and pith. Cut
each segment free by slicing between
Rub the fillets on both sides with
the paprika and a little salt, then set
aside. Mix the orange segments with
the shallot, olives, parsley and a good
grinding of black pepper.
Heat the oil in a large frying pan and fry
the mackerel on both sides for 2-3 mins.
Serve with the salsa and some new
potatoes and green beans, if you like.