Ingredients

Steps

• Preheat a grill to medium-high heat.
• Fillet the mackerel and remove all rib bones.
• Season fillets with salt, pepper, lemon juice, lemon zest, and olive oil.
• Grill fillets skin-side up for five minutes, then flip for two minutes until browned.
• Boil 600g of potatoes until firm, then cut them in half.
• Wisk olive oil, lemon juice, mustard, and vinegar in a mixing bowl.
• Combine potatoes with dressing, sliced onion, fennel, and parsley.
• Mound the salad on plates and top with mackerel and remaining juices.