1

Bring a large pan of water to the boil, add the potatoes and simmer for 10 minutes or until just tender. Drain.

2

Heat the oil in a large frying pan, add the potatoes and onion and stir-fry for 5-7 minutes or until beginning to brown. Add the paprika, then cook for 1 minute before adding the tomatoes. Cook over a high heat for 2 minutes to heat through and reduce the liquid.

3

Meanwhile, rinse the fish under cold running water, pat dry with kitchen paper and season. If using a barbecue, clip the fish into a rack or wrap it in kitchen foil. Once the coals are white, cook the fish for 5 minutes, turning regularly, until cooked through. Alternatively, mist a large nonstick frying pan with cooking spray and cook the whole mackerel for 5-7 minutes, turning, until cooked through (the fish will just flake when poked with a knife). Fillets cook faster – start skin-side down until crisp, then turn and cook for a further minute, until cooked through.

4

Serve the barbecued mackerel with the paprika potatoes, cucumber and salad leaves.