Mackerel fillets seared on one side

• Ask your fishmonger to prepare medium-sized mackerel fillets.
• Heat a frying pan with some olive oil over a medium heat and then add the fillets skin side down.
• Leave until the skin becomes crispy and the flesh delicately cooked.
• Arrange the fillets on plates and garnish with chopped herbs (parsley, chives, coriander, etc.).
• Feel free to season generously with coarse-ground Ba Ria black pepper.
• Drizzle with olive oil and a few drops of balsamic vinegar.
• Serve with a lamb’s lettuce salad and julienne red peppers.

Recommended grind: Coarse (5 or 6)