10 Frozen Roast Potatoes, defrosted and roughly chopped
50g Frozen Petits Pois
Grated zest and juice of one Lemon
25g Fresh Flatleaf Parsley, chopped
25g Fresh Dill, chopped, plus extra to serve
Greek Yogurt to serve
Heat the grill to medium. Put the mackerel fillets on the grill tray skin side up, drizzle over 1 tbsp of oil and season well with salt and pepper. Grill for 10 minutes until just cooked.
Meanwhile, heat the remaining 1 tbsp of oil in a large frying pan and fry the shallots until softened and golden. Add the potatoes and turn up the heat, tossing the potatoes and shallots to brown slightly (they should start to break down a little)
Add the petits pois and lemon juice, then toss through to cook gently. Stir in the chopped herbs and the lemon zest, then season with salt and pepper. Divide among 4 plates, then top each with a mackerel fillet and a generous dollop of yogurt. Scatter over the extra dill to serve.