Lunch Break Papers

(from Pleyn Delit)

Two fresh mackerel fillets, a bed of scallions, mint and parsley. The recipe calls for white wine vinegar; although I thought I had some it turned out it was red wine vinegar, so I used a healthy slug of red wine and the juice of a lemon. A pinch of salt, a pinch of brown sugar (as it became too acidic), top up with water until well covered, bring to the boil, let simmer until the fish is done.

Serve with the greens and a bit of the liquor. I had it with buttered bread, but for non-authentic meals I can see it with new potatoes. It has a very fresh, clean taste and goes together surprisingly well with this oily fish. The mint was a total surprise as I didn't think it'd work, but it makes the dish.

Cooks quickly and is easy; great for a quick lunch dish.