Mackerel is available around the world and to retain its distinctive flavour, Neil keeps it simple.
Fillet the mackerels and remove the pin bones.
Heat a little extra virgin olive oil in a pan until hot and almost smoking.
Season the fillets with salt and pepper and place skin side down in the pan.
Cook about 4 minutes on the first side, turn and cook a further minute on the second side.
Remove to a plate.
Add a splash of fresh oil to the pan.
Add the garlic, parsley, salt, pepper, paprika and red wine vinegar and toss together for 30 seconds.
To serve, pour the sauce straight over the fish and serve.
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