As we've filleted and trimmed your mackerel for you, there's no prep needed. For a simple summery dish, pan fry your mackerel fillets until the skin is crispy and the thickest part of the fish is just cooked through. Serve it with thinly sliced raw beetroot and shredded fennel dressed with a lemon and caper vinaigrette. It's simple to make, but the complex sweet-sharp-earthy-oily flavours make a sophisticated combination. To give your mackerel a North African spin, pan fry until it's almost cooked through, then add a mixture of olive oil, freshly squeezed orange juice and a good dollop of hot harissa pastes. Let the liquid bubble up, then serve the fish with simple couscous, a sprinkling of toasted almonds and the harissa glaze.