4 mackerel fillets, pin-boned
Sea salt flakes
1 medium cucumber
2 medium fennel bulbs, finely sliced across the grain (keep any wispy leaves)
1 stick celery, finely sliced
1 small red onion, finely sliced
8 radishes, finely sliced lengthways
2 tbsp white wine vinegar
1 medium clove garlic, crushed
Extra virgin olive oil
1 bulging handful mint leaves
1 bulging handful dill, finely chopped
180ml Greek yoghurt
Cut each fillet in half across the middle at a slight angle. Slash the skin 3 times with a sharp knife, without cutting too far into the flesh. Pat the fillets dry with kitchen paper, then season each one on both sides with a pinch of salt. Sprinkle the skin sides with a generous pinch each of ground cumin and coriander and a tiny whisper of cayenne. Press in gently with your fingers. Put to one side for 5 minutes.
Using a vegetable peeler, cut the cucumber lengthways into thin ribbons. Place in a mixing bowl with the fennel, onion, radishes, vinegar, garlic, 1 tsp ground cumin, a few grinds of black pepper and 1 tsp salt flakes. Stir together.
Tear up most of the mint leaves, leaving a few to decorate, and add to the vegetables. Finely chop most of the dill and add that, too. Add the yoghurt and fold together. Put to one side.
Heat a large frying pan over a medium heat and add a splash of oil. Add the pieces of fillet, skin down, and press down gently to stop them curling. Leave to cook on their skins for about 4 minutes, until the skin is burnished with gold. Flip over onto the flesh side and remove from the heat. Leave for a minute until just cooked through.
Pile the salad onto 4 plates and arrange two half-fillets on top of each one. Splash with any remaining yoghurt dressing from the bowl, add a few drops of olive oil, and sprinkle with the remaining herbs and any reserved fennel fronds before serving.
Lucas Hollweg is an award-winning food writer, cookbook author and cook. A former Sunday Times journalist and cookery columnist, he writes for a wide range of food publications. His most recent book is Good Things to Eat.
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