Pan‑fried mackerel with orange salsa

• boneless mackerel↗4

  fillets (about 75g/2½ oz each), thawed if frozen

• smoked paprika↗½ tsp tsp

  (see tips below)

• oranges↗2

  segmented (see tips below)

• large shallot↗1

  very finely sliced

• pitted black kalamata olive↗50g g

  roughly chopped

• flat‑leaf parsley

  chopped

• olive oil↗1 tbsp tbsp
• new potatoes↗

  and green beans, to serve (optional)

Step-by-step instructions

1. 1

   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.

2. 2

   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.