Put the potatoes in a saucepan of cold water and add a generous pinch of salt. Bring to the boil, reduce the heat and then simmer until the potatoes are tender. When cooked drain and season with sea salt.
Fillet the mackerel if necessary and remove the pin bones.
To prepare the salsa verde: remove the leaves from the parsley and mint and chop finely.
In a pestle and mortar, pound the garlic with the anchovy fillets. Add the mustard, capers and chopped herbs. Add the olive oil and mix together. Check the seasoning and adjust if necessary. Set aside and reserve for later.
Wash and pick through the rocket leaves. Cut the cherry tomatoes in half. Mix with the rocket, season with salt and pepper and dress with olive oil and lemon juice.
Pre heat the griddle pan. When the pan is hot, season the mackerel fillets with sea salt, drizzle with a little olive oil and cook for 2 minutes on each side.
Remove from the pan and squeeze some lemon juice over the fish.
Assemble the rocket and cherry tomato salad on plates, place the mackerel on top and drizzle with the salsa verde. Serve the potatoes alongside.
«Ask your fishmonger remove the pin bones and fish guts for you.»
Grilled mackerel fillets served with rocket, cherry tomatoes and a piquant salsa verde.