Grilled Courgette and Mackerel with Sorrel Pesto

Serves 4

3 large courgettes (700g)

31/2 tbsp oil

salt and black pepper

4 tbsp 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.)

15g parsley

50g pistachios

2 garlic cloves , peeled and crushed

1 tbsp cider vinegar

1/4 tsp salt

1/2 tsp maple syrup

3 tbsp olive oil

2 tbsp 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.