Peppered Mackerel

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 4 teaspoon(s) whole mixed peppercorns
• 4  mackerel (about 250g each), gutted
• 1 tablespoon(s) sunflower oil
• 200 ml full-fat crème fraîche
• lemon wedges, to garnish
• asparagus and sugar snap peas, to serve

Method

1. Crush 2 tsp peppercorns. Sprinkle one side of each mackerel with half the crushed peppercorns.
2. Heat the oil in a frying pan. Add the mackerel, peppered side down, and cook for 5-7 minutes over a medium heat. Sprinkle the fish with the remaining crushed peppercorns, turn over and fry for 5-7 minutes until cooked (see Cook's tips, below). Remove and keep warm.
3. Wipe out the pan, add the crème fraîche and bring to the boil. Stir in the rest of the peppercorns. (If the sauce thickens too much, add some boiling water.)
4. Spoon the sauce over the fish, garnish with lemon wedges and serve (see left).

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