Grilled Mackerel with Lemon, Dill and Warm Potato & Green Bean Salad

Step 1. Heat the oven grill to high and position a shelf about 10–12 cm below the element. Line a baking tray with foil and lightly oil it. Put the potatoes in a large saucepan, cover with cold water, add a generous pinch of salt and bring to the boil. Simmer for 12–15 minutes until just tender when pierced with a knife.

Step 2. While the potatoes cook, whisk 2 tbsp of the olive oil with the juice of 1 lemon, the Dijon mustard, half the dill, a pinch of salt and plenty of black pepper in a large bowl. Keep the raw fish separate from the salad ingredients and wash your hands after handling it.

Step 3. Pat the mackerel dry and check for any stray pin bones. Brush the skin and flesh sides with the remaining 1 tbsp olive oil, then season with salt and pepper. Arrange the fillets skin-side up on the prepared tray in a single layer.

Step 4. Add the green beans to the potato pan for the last 4 minutes of cooking. Drain the potatoes and beans well, then return them to the hot pan for 30 seconds to steam off excess moisture.

Step 5. Slide the mackerel under the hot grill and cook for 6–8 minutes, without turning, until the skin is crisp and the flesh is just cooked through and flakes easily at the thickest part. If your fillets are especially thick, give them another 1–2 minutes. Transfer to a warm plate and rest for 1 minute.

Step 6. Tip the warm potatoes and beans into the bowl of dressing and toss gently with most of the remaining dill. Divide the warm salad between plates, top with the grilled mackerel and scatter over the rest of the dill. Serve with the lemon wedges alongside for squeezing over at the table.