Baked Mackerel with Pernod, Pine Kernel and Dill Sauce

With its shimmering midnight-blue and deep-green skin, striped in waves of velvet black, the mackerel is a beautiful fish. It is also very nutritious, smooth and melting in consistency, rich in flavour and inexpensive — a word that applies to few fish nowadays.

Mackerel should be absolutely fresh; avoid any with dull, sunken eyes or less than shiny skin. Ask the fishmonger to clean and gut the fish but to leave the heads on.