Lemon and rosemary mackerel with olive dressing

Prepare: less than 30 mins
Cook: less than 10 mins
Serve: Serves 1
Dietary: Egg-free Gluten-free Nut-free

By James Tanner

From Ready Steady Cook

Ingredients

For the lemon and rosemary mackerel

1 tbsp olive oil
25g/1oz butter
1 mackerel fillet, cut in half, skin scored with a sharp knife
1 sprig fresh rosemary, chopped
salt and freshly ground black pepper
½ lemon, juice only

For the olive dressing

100g/3½oz Kalamata olives, pits removed
1 garlic clove, chopped
2 tbsp olive oil
fresh basil leaves, to garnish

Method

For the mackerel, heat the olive oil and butter in a frying pan. Add the mackerel and sprinkle with rosemary, salt and freshly ground black pepper. Fry for two minutes on each side, or until cooked through. Squeeze over the lemon juice and remove from the heat.
For the dressing, place the olives, garlic and olive oil into a mini blender and process until smooth.
To serve, place the mackerel onto a serving plate. Pour over the dressing and garnish with fresh basil leaves.