Curry and Coriander Crusted Mackerel

Mackerel is one of those fish that people either adore or quietly avoid, and I think it's worth a second look. It's an oily fish, which means it carries plenty of flavour on its own and doesn't need much help. Those rich, slightly sweet fillets stand up well to hot spice and sharp citrus, which is exactly what this crust gives them. The curry paste goes on first so it can soak into the flesh, then the coriander and lime zest sit on top and turn green and fragrant in the oven.

The bed of vegetables does more work than it looks like it should. Red onion and three colours of pepper go onto the tray for ten minutes before the fish arrives, so they start to soften and catch a little colour at the edges. By the time the mackerel sits on top, the peppers have released their juices, and those juices become a loose, sweet sauce under the fish. If your peppers are thick, slice them thinly so they cook at the same pace as the onion. Stir them once or twice in that first stretch, as the method suggests, so nothing scorches on one side.

A tip from my own kitchen: buy mackerel fillets that look shiny and firm, with no dull patches or strong sour smell. Pat them dry before you spread on the paste, since a damp surface stops the crust from clinging. And don't skip the lime wedges at the table. A last squeeze over the fish wakes up the coriander and cuts through the oil in a way that makes the whole plate feel lighter.

If you have leftovers, flake the cold fish into a lettuce wrap with some of the peppers and a spoon of plain yoghurt, or stir it into warm rice with a splash of the pan juices. It keeps in the fridge for a day, though I'd eat it sooner rather than later, as mackerel is best fresh.

For a simple side, a bowl of warm grains or a crisp green salad works well. If you want something hearty on the same table, the Crispy griddled polenta with roasted vegetables is a good companion, with its own roasted vegetables for a relaxed, shared spread. For a lighter lunch the next day, the Lemon tuna and chickpea lunch salad uses similar bright flavours in a cold bowl. And if you're cooking for a crowd and want something warm to start, the Curried Butternut Squash and Coconut Soup shares the same curry notes and makes a comforting first course before the fish.