Mackerel with Fennel, Celery and Orange.

 Finely slice a bulb of fennel and refresh in ice cold water.

Slice a couple of celery sticks and add to the fennel.

Cut the skin and pith off an orange and cut out the segments - do this over a bowl to reserve the juice.

In a mortar and pestle pound a garlic clove with a little salt and pepper and a small dash of sherry vinegar until it turns to pulp.

Then slowly add extra virgin olive oil and half the reserved orange juice while continuing to pound so the dressing emulsifies.

In a pan heat some oil and a lillte butter and when hot place the mackerel fillet in skin side down - let the fillet cook 3/4 of the way through and for the skin to become crispy, before turning to finish off the other side.

While the fish is cooking drain, spin and dress the salad of celery and fennel and add the orange segments and any fennel fronds.

Plate up and place the mackerel fillet on top - return the pan to the hob and on a high heat pour in the remaining orange juice and quickly reduce to a syrup.

Drizzle over the fish and serve.