Mackerel and Mushrooms
4 mackerel fillets
Salt and pepper
1 tablespoon unsalted butter
125g large mushrooms quartered
1 tablespoon of lemon juice
A small handful of flat-leaf chopped parsley
Season the mackerel on both sides and fry the fillets gently in the butter, flesh side first then turn after 3 mins. When golden remove and keep them warm.
Add a little more butter if necessary and sauté the mushrooms until lightly cooked. Add salt, pepper, parsley and the lemon juice. Serve the mushrooms over the mackerel with lemon wedges.