Pan-fried mackerel fillets with pear and pomegranate slaw

Method

1. For the dressing, combine all the ingredients (reserving half the herbs) in a medium mixing bowl and mix well, then taste and season. Set aside.
2. For the slaw, put the pear/apple, cabbage and half the pomegranate seeds in a serving bowl. Add the dressing and mix well.
3. For the mackerel, heat a large frying pan over a medium heat with a glug of oil. Add the sourdough, fry gently for a minute, then season and add the pine nuts. Continue cooking for a few more minutes until the bread and pine nuts are both lightly golden, then remove from the pan and set aside.
4. Add the butter to the same pan with the bashed garlic cloves. Melt the butter and add the bay leaves. Leave the butter to foam for a few seconds, then add the mackerel fillets, skin-side down. Fry gently for 4-5 minutes, spooning the butter over. Carefully turn the fish over and cook for a further minute.
5. To serve, stir the sourdough, pine nuts and a little of the watercress through the slaw. Serve with the fish, sprinkled with the remaining herbs, watercress and pomegranate seeds, extra pine nuts and a handful of blackberries if you like.