For the salsa verde

• Leaf coriander 50g
• Tarragon 50g
• Parsley 50g
• Lemon 1, zest
• Capers 20g
• Garlic 3 cloves
• Sherry vinegar 1 tsp
• Olive oil

For the tomato salad

• Broad beans a handful
  
• Baby heritage tomatoes 10, halved
  
• Chives a few, chopped
  
• Garlic 1 clove, crushed
  
• Olive oil 1 tbsp
  
• Black pepper

For the mackerel:

• Mackerel fillets 4, pin-boned
• Butter a knob
• Capers a few
• Sourdough 4 slices

1. For the salsa verde: blitz all of the ingredients (except the olive oil) in a blender or food processor. Gradually add the olive oil until the desired consistency is achieved. Season to taste and set aside.
2. For the tomato salad: cook the broad beans in a pan of boiling water until tender (2–4 minutes depending on size). Pod them and discard the outer skins. Mix the podded broad beans, tomatoes, chives, garlic, olive oil and add a twist of black pepper, then set aside.
3. Pan-fry the mackerel fillets skin-side down in a little olive oil for 2–3 minutes, then flip over and fry for another 2-3 minutes (depending on their size) until just cooked. Set aside.
4. Put the butter in the pan and fry the slices of sourdough until crisp on each side.
5. To serve: spoon the salad onto the sourdough and place the mackerel on top. Garnish with the salsa verde.