River Cottage

Hugh: "This is a quick and simple recipe which is great straight off the fishing boat and can be eaten straight from the pan, otherwise it’s just as tasty on a plate!"

Serves 1

• 1 bulb fennel
• 1 tbsp rapeseed oil
• 1 bay leaf
• 1 clove garlic
• 200g new potatoes, parboiled and sliced
• 1 mackerel, filleted

1. Using a frying pan, soften the fennel in the rapeseed oil with the bay leaf and garlic.

2. Add the new potatoes and when everything is nicely golden and crispy, move them to the side of the frying pan and add your mackerel fillets. Cook these through, but be careful not to overcook.