4 small mackerel fillets, boned and skin lightly scored
large handful of frisée lettuce leaves
salt and pepper
Cook the new potatoes in a large pan of salted boiling water for 12–15 minutes, until just tender. Drain, return to the pan and toss with 2 tablespoons of the olive oil. Add all the remaining ingredients, except the mackerel and frisée, then season to taste. Set aside.
Heat the remaining tablespoon of olive oil in a large, nonstick frying pan and cook the mackerel fillets, skin-side down, for 3–4 minutes, until the flesh turns white. Gently turn them over and cook for a further minute, until lightly golden. Remove from the pan and cool slightly before flaking the flesh.
Arrange the frisée on serving plates and serve with the warm potato salad and flaked mackerel.