Marcus Everyday. Marcus Wareing

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СКАЧАТЬ drained capers in brine

      grated zest and juice of 1 lemon

      125ml extra virgin olive oil

      1 To make the pickled onions, separate the onion rings from each other and place them in a bowl of cold water. Leave to soak for 10 minutes, then drain and transfer to a shallow heatproof dish. Place all other ingredients for the pickled onions in a small saucepan and bring to the boil. Pour the hot pickle mix over the onions and cover the dish with clingfilm. Set aside.

      2 To make the salsa verde, put all the ingredients in a mini food processor or blender and pulse until you have a chunky sauce. Add salt to taste and set aside.

      3 If using a barbecue, preheat it until hot. If using a griddle pan, place it over high heat until almost smoking. Brush the vegetable oil onto the mackerel fillets, on both sides. Season the skin side with salt and pepper and place on the hot barbecue or griddle, skin-side down, for 2 minutes (in batches if you’re using a griddle pan). Season the flesh side then carefully turn the fillets over and cook for a further 2–3 minutes.

      4 Serve immediately, with a good dollop of the salsa verde and the pickled onions.

       MARCUS’ TIP:

      Salsa verde literally translates as ‘green sauce’. This is the traditional Italian version, but you can use the same quantities of different herbs, such as coriander, mint or lemon balm, to create delicious sauces depending upon what’s in your fridge or herb pots.

       Green Chilli Salsa Cod with Roast Potato and Almond Salad

      Weekday suppers are all about meals that are delicious, but time friendly. In some ways, these ingredients shouldn’t go together – cod is classically English, roast potatoes too, but then the salsa and the almond salad hail from somewhere quite different – but it’s my job to be daring. Cod is a meaty fish and can carry all of those elements brilliantly, working a treat with the salsa, which brings a lovely, spicy freshness to this rich dish, balancing it well.

       SERVES: 4 | PREP TIME: 15 MINUTES | COOKING TIME: 35 MINUTES

      2 tbsp olive oil

      4 skinless cod fillets (about 150g each)

      sea salt and freshly ground black pepper

       FOR THE GREEN CHILLI SALSA

      grated zest and juice of 1 lime

      1 garlic clove, finely grated

      1 small green chilli, deseeded and roughly chopped

      2 tbsp rice wine vinegar

      2 tbsp chopped coriander leaves, plus 2 tbsp for the potato salad

      2 tbsp chopped mint leaves

      60ml olive oil

       FOR THE ROAST POTATO AND ALMOND SALAD

      500g small potatoes, scrubbed

      4 tbsp olive oil

      100g almonds

      75g good-quality mayonnaise

      1 Preheat the oven to 210°C/190°C fan/gas 7.

      2 First, cook the potatoes. Toss them in the olive oil and season with salt and pepper. Place in a large roasting tray and bake in the oven for 25 minutes. Add the almonds and bake for a further 8–10 minutes, until the potatoes are cooked and the almonds are toasted.

      3 To make the salsa, blend all the ingredients together in a small food processor, or in a jug or bowl with a stick blender, until smooth. Season to taste with salt and pepper.

      4 Heat the 2 tablespoons of olive oil for the fish in a large non-stick frying pan over medium heat. Season the cod fillets with salt and pepper on each side then place them in the hot oil. Cook for 3–4 minutes until golden brown, then gently flip them over and cook for a further 3–4 minutes to brown the other side, until the fish is cooked through. Remove the pan from the heat and add the green chilli salsa to the pan, spooning it over the fish. Leave to rest for 2 minutes.

      5 To serve, mix the 2 tablespoons of coriander for the salad into the mayonnaise along with 2 tablespoons of cold water to thin it down to drizzling consistency. Roughly chop the almonds. Combine the warm roasted potatoes with the chopped, roasted almonds, place on a large serving dish and drizzle with the mayonnaise. Finish with a generous twist of black pepper.

      6 Serve the salad immediately, alongside the fish.

       Baked Haddock with Lentils, Basil and Mascarpone

      This dish is a comforting one-pot wonder, as well as being extremely easy to make. Just serve it with some green vegetables on the side, such as broccoli or kale, and you have a complete meal ready to go. You can use cod or hake instead of haddock, too – whichever is available to you (it’s useful to keep fish fillets in the freezer for dishes like this). You can also use pre-cooked lentils.

       SERVES: 4 | PREP TIME: 10 MINUTES | COOKING TIME: 50 MINUTES

      4 skinless, boneless haddock fillets (about 150g each)

      4 tbsp rock salt

      2 tbsp vegetable oil

      2 onions, thinly sliced

      1 garlic clove, crushed

      1 tsp sweet smoked paprika

      2 tbsp tomato purée

      250ml tomato juice

      600ml good-quality chicken or vegetable stock

      250g puy lentils, well rinsed

      1 tbsp olive oil

      100g mascarpone

      2 tbsp milk

      grated zest of ½ lemon

      ½ bunch of basil, leaves picked

      sea salt and freshly ground black pepper

      1 Cover the haddock fillets with the rock salt and refrigerate for 10 minutes, then rinse the salt off under cold running water and pat the fish dry with kitchen paper. Set aside.

      2 Preheat the oven to 200°C/180°C fan/gas 6.

      3 Heat the vegetable oil in a large casserole dish over medium heat. Add the sliced onions, season well with salt and pepper and cook for about 10 minutes, until soft, then add the garlic and cook for a further 3 minutes. Stir in the smoked paprika, СКАЧАТЬ