For the mackerel:
For the yoghurt:
Prep time: 2 minutes
Cooking time: 6 minutes
Total time: 8 minutes
Heat the oil in a large frying pan. Season the mackerel with salt and pepper. Squeeze over the lemon juice.
Place the fillets in the pan, skin side down, and cook for 3 minutes. Using a spatula, carefully flip the fish fillets and cook for a further 3 minutes on the other side. Don’t worry if some of the skin sticks to the pan.
When they are ready, take them out of the pan and leave to the side. Combine the yoghurt ingredients in a bowl and stir. Serve with some of the yoghurt drizzled over, buttered new potatoes and a green salad. Delicious!
Try running your finger up and down the middle of the raw flesh to see if the bones have been left in. If they have, I like to cut the backbone out from the fillets to avoid getting a mouthful of bones. Get a sharp knife and make an incision on either side of the backbone. Then gently pull them free.”