Serves four as a starter or simply increase the quantities for a more substantial summer main course.
Combine all but the eggs and mackerel in a bowl, drizzle with some olive oil, lemon juice and seasoning. Gently mix.
Heat a pan large enough to hold all four fillets of mackerel comfortably, or two smaller pans. Add a splash of oil and fry the mackerel skin-side down until golden brown, turn over and finish cooking. I always like to slightly undercook my fish as residual heat will finish the cooking, and there is nothing worse that dry, overcooked fish.
Spread the vegetable salad between 4 plates.
Arrange the eggs around the plates, and sit the mackerel fillets on the top.
4 fillets of mackerel, with pin bones removed (your fishmonger should be able to do this for you).
100g fine beans cooked
12 new potatoes – cooked and sliced
12 cherry tomatoes – halved
12 marinated anchovies
20 black olives – halved and destoned
4 soft boiled eggs (6-7 mins) peeled, quartered and seasoned
Salt & Pepper