- Place the mackerel fillets skin side up on a lightly oiled, heatproof tray. Rub the skin with a little oil and season with salt.
- In a small pan, heat 2 tbsp water with the coriander seeds and shallot. Add the tomatoes, olives and extra virgin olive oil.
- Warm through then finish with lemon juice and chopped coriander. Season to taste, and serve.
M Kitchen Chef Dave Lennox has created some quick and simple mackerel recipes. It's easy to cook and simple to prepare - with only a few ingredients you can make a tasty dish.
Look out for more fab recipe ideas in every issue of Yours, out every fortnight.
Morrisons' trained fishmongers are at hand to provide you with advice on everything 'fishy'. Let them do the hard work for you at the fishmonger on Market Street.
4 fillets of mackerel, pin boned Juice of 1/2 lemon 5 coriander seeds, cracked 1 shallot, finely chopped 8 cherry tomatoes, halved 6 kalamata olives, chopped 100ml (31/2fl.oz) extra virgin olive oil 15g (1/2oz) fresh coriander Water Salt and pepper
Time: 10 minutes Serves: 4 Nutrition: Not available