Seared mackerel with sautéed chicory and bread

Ingredients

For 1 serving

• Mackerel140 g
• Chicory greens250 g
• Bread40 g
• Extra virgin olive oil5 g
• Garlic1 clove
• Chili pepper0.5
• Saltto taste

Contains: gluten, fish,

In season: October – April

Method

1. Bring a pan of water to the boil. Meanwhile trim the chicory, removing any damaged leaves and the tough root end, and wash it well in several changes of water.
2. Salt the water and boil the chicory for 8 minutes, until the stems are tender; drain, let it cool a little, squeeze it hard by hand and chop roughly.
3. In a frying pan warm half the oil with the crushed garlic and the chilli over medium heat for a minute, add the chicory and a pinch of salt and sauté for 4–5 minutes, until flavoured and dry.
4. Pat the mackerel dry and salt it. Heat a non-stick pan with the remaining oil over medium-high heat and cook it skin side down for 3 minutes, until crisp, then turn and cook for another 2–3 minutes, until the flesh is opaque.
5. Serve the mackerel with the chicory and the bread.