Fresh mackerel is not just a cheap fish to buy, it also one of the healthiest. It was in the danger zone for sustainability for a while but happily is no longer. Pan-frying a mackerel is a popular way to eat this lovely fish, but in the hands of a professional chef it becomes full-on stylish, and of course, is still delicious to eat. The chef in question here is rob green. Rob was seafood chef of the year and works in close collaboration with seafish as an ambassador for their fish week in october. Who better than to take a mackerel and turn it into a picture on a plate. This recipe may sound and look complicated but is in, in fact, straightforward and makes a stunning summer lunch or fish course at dinner.
