The ingredients in this recipe enhance the strong, savoury flavours of the mackerel flesh, but you can use this method for almost any fish. Allow 175g of fresh mackerel per person; this recipe is for 350g of fish, so if you are cooking for more people, adjust the quantities accordingly.

Serves 2

1 onion, finely sliced
1 clove of garlic, finely sliced
75g shiitake or closed-cap button mushrooms, sliced
25g unsalted butter
A sprig each of fresh thyme and flat-leaf parsley
75ml white wine (if increasing the quantity of fish, use a maximum of 150ml — the liquid will steam several pieces of fish)
Soy sauce
1 slice of lemon 350g fresh mackerel fillets
Salt and pepper

Place the onion, garlic, mushrooms, butter, thyme and parsley in a pan and cook on a low heat for 10 minutes. Add the white wine, bring to the boil and reduce by two-thirds. Turn down the heat and add a few drops of soy sauce and the slice of lemon. Place the fish on top and cover the pan with a lid.

Cook on a low heat for a maximum of five minutes; the cooking time will vary depending on the thickness of the fish fillets. Remember that residual heat builds up, so it is worth reducing the time on the hob and leaving the pan off the heat with the lid on for a few minutes before serving. Taste and add salt and pepper if necessary.

Serve at the table, spooning over the delicious onion mix and the juices.

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