Ingredients

Steps

• Boil 110g of rice in water for 10-12 minutes until cooked.
• Drain the rice and stir in sliced pepper, sugar snap peas, parsley, and soy sauce.
• Heat olive oil in a pan and sear the mackerel for two minutes per side.
• Add lemon juice to the pan and heat for one further minute.
• Remove the mackerel and transfer it to a serving plate.
• Add white wine and double cream to the fish pan and reduce until thickened.
• Serve the rice alongside the fish and drizzle with the reduced sauce.