Baked mackerel fillet served with a broth of lentils, smoked bacon, chorizo and tomatoes flavoured with saffron and smoked paprika.
Preheat the oven to 200'C.
Season the fish with the salt and pepper.
Place the mackerel onto a non stick baking tray and drizzle it with the olive oil.
When the lentils are cooked, bake the mackerel in the oven for 6 minutes.
Serve the fish immediately.
Rinse the lentils under cold running water. Place the washed lentils in a saucepan and cover with water. Bring to the boil and then reduce the heat to a simmer and cook for 15 minutes. When tender, drain and keep warm.
Peel and finely dice the shallot and garlic cloves. Pick and roughly chop the parsley leaves. Peel the plum tomatoes. Cut into quarters, discard the seeds and cut the tomato pieces into small dice. Cut the bacon and the chorizo into small pieces.
In a large saucepan add the olive oil, when the pan is hot, add the shallots and cook for one minute until tender. Add the garlic and cook for a further minute and then add the bacon and chorizo strips to the pan. Cook for a further 2 minutes until the bacon is crisp. Add the saffron, smoked paprika and the chicken stock and bring to the boil. Lower the temperature and add the lentils. Warm them through. Season with salt and pepper and then add the chopped tomato, parsley and a glug of olive oil.
Serve the lentils in a bowl with the grilled mackerel on top.
«Do not season the lentils whilst they are cooking as salted water will make the lentils tough.»