Mackerel with Dill Mayonnaise

1. Put a kettle of water on to boil. Rinse and dry the dill, remove the fine fronds from the stalks and set both aside separately

2. Scrub the new potatoes and put them into a large saucepan with some salt and the dill stalks. Cover the potatoes with boiling water from the kettle, return to the boil, and cook for 15 - 20 minutes.

3. Meanwhile, preheat the broiler to high. Crush the peppercorns with a pestle and mortar or a rolling pin. Lightly oil the broiler rack, lay the fillets on it, skin sides down, and sprinkle with the peppercorns.

4. Broil the fillets for 5 minutes, then turn them over, reduce the heat to medium and broil them for another 5 minutes, or until the skins are blistered. Turn over once more and broil for a further 2 minutes.

5. While the fish is cooking, blend the mayonnaise and yoghurt in a bowl. Chop the dill fronds and capers and mix them in. Cut the lemon into wedges and set aside.

6. When the mackerel is cooked, sprinkle the flesh sides with a little salt. Drain the potatoes and remove the dill stalks.

7. Serve the mackerel with the potatoes, dill mayonnaise and lemon wedges.


Serving suggestion You could accompany this dish with Leek and Carrot Stir-fry, or green salad and cherry tomatoes