MACKEREL FILLETS SEARED ON ONE SIDE

Ask your fishmonger to prepare medium-sized mackerel fillets. Heat a frying pan with some olive oil over a medium heat and then add the fillets skin side down. Leave until the skin becomes crispy and the flesh delicately cooked. Arrange the fillets on plates and garnish with chopped herbs (parsley, chives, coriander, etc.).

Feel free to season generously with coarse-ground Ba Ria black pepper. Drizzle with olive oil and a few drops of balsamic vinegar. Serve with a lamb’s lettuce salad and julienne red peppers.

Recommended grind: Coarse (5 or 6)