Hugh's Fish Fight

I think it would be impossible not to have noticed the fuss about fish that has been going on in the media this week.  But if you have been too busy doing other things, get on the internet this minute and watch Hugh's Fish Fight that has been screened every night this week on Channel 4.
If you didn't feel passionate about our fish stocks before, hopefully this will make you think a lot more seriously about it.
And to give you more inspiration to cook fish that is not endangered, here is a great recipe for mackerel that is also super healthy.   Rich in omega-3 essential fats, mackerel is not only healthy but also extremely tasty and hugely inexpensive - two large fillets from my local fishmonger, Sandys in Twickenham, cost a mere £3.50.

Mackerel with Horseradish, Fennel and Beetroot.

Serves 2

1 tbsp olive oil
1 large fennel bulb, halved and thinly sliced, tops reserved
1/2 small Savoy cabbage, shredded
2-3 tsp creamed horseradish
2 cooked beetroot, diced
2 mackerel fillets

1.  Heat the oil in a pan and saute the sliced fennel for 3-4 minutes.  Stir in the cabbage, then reduce the heat, cover the pan and let the vegetables sweat for 5-6 minutes.
2.  Finely chop the fennel tops and mix with the diced beetroot.
3.  Stir the creamed horseradish into the vegetables then cover again and leave to cook while you grill the fish.
4.  Place the mackerel skin side up under a hot grill and cook for 5-6 minutes, then turn and cook the other side for another 4-5 minutes - do not over cook it.
5.  Divide the horseradish vegetables between two plates, top with the mackerel then spoon over the diced beetroot.  Squeeze over some lemon juice, a sprinkling of olive oil and a grinding of black pepper and enjoy!