From BBC Good Food
300g cauliflower , cut into florets
4 tsp capers , rinsed
½ small bunch flat-leaf parsley , chopped
½ small bunch mint , chopped
2 tsp olive oil
1 small garlic clove , crushed
2 large or 4 small mackerel fillets
Heat the grill and bring a pan of water to the boil. Drop the cauliflower into the water, then cook for 4-5 mins until just tender. Zest and juice half the lemon, then mix with the capers, parsley, mint, olive oil and garlic in a salad bowl. When the cauliflower is cooked, drain, then stir into the herby dressing with some seasoning while still hot.
Put the mackerel on a baking tray, zest the remaining lemon half over it, season, then grill for a couple of mins on each side. Cut the lemon into wedges. Serve alongside the mackerel and cauliflower salad.
I have been eating smoked mackerel for the longest time, and I have never encountered fresh mackerel until Marks and Sparks started selling it. As you can see, I am quite hooked on it. I think my first encounter with it is when my mom grilled and served it as part of a Japanese meal.
Anyway, there’s nothing much you really need to do with the fish aside from grilling it with a bit of sea salt, black pepper and lemon. What matters is what comes with it, and I think this cauliflower salad is a pretty robust salad to go with it, especially with the capers.