Pan-fried mackerel with potatoes and beetroot recipe

Preheat the oven to 200°C/fan180°C/gas 6. Place the potatoes and beetroot in a roasting tin with 2 tablespoons of the olive oil and roast in the oven for 40 minutes.

When the veggies have been cooking for 20 minutes, prepare the mackerel. Slash along the skin side of the fillets and season with salt, pepper and cayenne pepper. Heat the remaining oil in a frying pan with the lemon zest and fry the fish over a high heat for 2-3 minutes on each side until the skin is crisp.

Put the potatoes and beetroot in a bowl and stir in the lemon juice, crème fraîche and chives. Season and serve with the mackerel.