Serve the mackerel with lightly steamed samphire or seasonal green vegetables.
2 x fresh mackerel fillets
1 bulb of garlic
1 x 400g tin of butter beans
Halen Môn sea salt and pepper
3tbsp natural yoghurt
1 tbsp laverbread
2tbsp Olive oil
Pre heat oven to 180C/Gas 4
Chop the top off the whole bulb of garlic, place in the middle of a square piece of foil, scrunch up the top and cook in the oven for 30 minutes. Take out and carefully squeeze the cooked, gooey cloves of garlic out of their skins and into a food processor.
Drain the butter beans and add to the food processor with 1½ tbsp of olive oil and blend until smooth, stir in the juice of half a lemon. Taste and add salt if necessary.
Put the yogurt in a small bowl, add the zest and juice of half a lemon and the laverbread – mix well. Put to one side until ready to plate up.
Heat the grill to med-high. Brush the mackerel fillets with a little olive oil and season with salt and pepper, grill for 2 – 3 minutes on each side, or until just cooked through.
While the mackerel is cooking, warm the butter bean puree in a pan over a low heat, careful not to let it catch on the bottom of the pan. If it’s too thick add a little extra lemon juice.
When the mackerel is cooked, spoon the butter bean puree onto a plate and sit the mackerel fillet on top. Serve with the laverbread yogurt.