Joe Wright’s recipe for mackerel with aubergine, fennel and orange salad — theguardian.com

Salted, charred mackerel skin reminds me of childhood family holidays in Portugal – every restaurant had the amazing smell of barbecuing fish. This quick, tasty recipe can also be easily be cooked using a griddle pan, or under a hot grill, if you prefer. The aubergine has a delicious smoky flavour and soaks up all the juices, which cut right through the oiliness of fish. Serves: 2 Prep time: 15 mins Cooking time: 15 mins

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