James Martin's mackerel recipe

• 2 Mackerel gutted and washed
• 16 Radishes
• 1 tbsp Clear honey
• 1 pinch Toasted cumin seeds
• 8 Baby white onions peeled
• 0.5 Small bunch of coriander
• 1 Small bunch of chives
• 20 g (0.7oz) Butter
• 1 Lemon sliced
• 1 tbsp Olive oil
• 250 ml (8.8fl oz) Pomegranate juice
• 50 g (1.8oz) Mixed pea shoots and baby watercress leaves

1. Pre heat oven to about 180C
2. In a non-stick pan place the cumin seeds and toast in the dry pan.
3. Then add the shallot, pomegranate juice and radishes and cook for about 2-3 minutes.
4. Turn up the heat and add the honey and butter and cook for a further 5-6 minutes.
5. The colour of the radishes will gradually start to run and form a glaze.
6. When nearly all the liquor has evaporated, remove from the pan from the heat, stir in the chopped herbs and season.
7. For the mackerel: Using a sharp knife fillet the fish and using some tweezers remove the pin bones.
8. Heat a pan on the stove and season the fish and pan fry skin side down in a little butter and olive oil and cook on the skin side for 2 minutes before turning over and remove from the heat.

radishes, honey, cumin seeds, white onions, coriander, chives, butter, lemon, olive oil, pomegranate juice, shoots

Taken from www.lovefood.com/guide/recipes/12310/james-martins-mackerel (may not work)