or simply pan-fry the fillets and serve with a refreshing mint and mustard vinaigrette. Avoid heavy, cream-based sauces - the richness of mackerel is enough of a stomach filler as it is.

1. Place the mackerel fillets into the cucumber and summer cup brine for 30 minutes. 2. Then drain the fillets. 3. Cut them down the middle so you have 8 belly fillets and 8 ‘royal’ fillets.

Drizzle more olive oil over the top and season with salt and pepper. Place the cleaned mackerel fillets on top and add a ...

It’s also rich in the antioxidant mineral selenium. A 100g fillet provides three quarters of your daily needs. 3/ A small mackerel fillet (100g) contains 24g of protein. In a study involving ...

Garnish with parsley and a segment of lemon. Note: Fillets of any small fish are delicious pan-grilled in this way. Fish under 900g such as mackerel, herring and brown trout can also be grilled ...

Create a stunning mackerel and tomato pasta with homemade almond mint pesto in under 30 minutes for a nutritious weeknight dinner.