3 large courgettes (700g)
3 1/2 tablespoons oil
salt and black pepper
4 tablespoons lemon juice
8 small or 4 large mackerel fillets, pinboned
25g rocket leaves
For the Pesto
75g sorrel ( If you cant get hold of sorrel just up the quantity of parsley and add a bit more vinegar.)
2 garlic cloves , peeled and crushed
1 tablespoon cider vinegar
1/4 teaspoon salt
1/2 teaspoon maple syrup
3 tablespoon olive oil
2 tablespoon sunflower oil
Put all the ingredients for the pesto in a food processor and blitz to a coarse, runny paste.
Put a griddle pan on the stove to heat up. Cut the courgettes into 1cm- thick slices. Toss them in two tablespoons of oil, season and grill for 3-4 minutes, turning once, until tender but not limp.
Transfer to a bowl and mix with 3/4 of the pesto. Stir 2 tablespoons of lemon juice into the remaining pesto and set aside.
Brush the mackerel fillets with the remaining oil and season generously. Cook them skin-side up under a hot grill until the skin is crispy, or grill them skin side down to begin with on the griddle pan for 2 to 4 minutes, turning once. As soon as the fish is cooked, drizzle over the remaining lemon juice.
To serve, divide the courgettes between four plates and top with a few rocket leaves. Lay the warm fish on the rocket, drizzle over the pesto and finish with some more rocket.