Cook up a fish supper with these recipes for stuffed salmon, kedgeree and the very on-topic baked turbot

Simon Stallard, Will Bowlby, Clare Thompson, Laura Jackson, Alice Levine, Mitch Tonks, Mat Prowse, Claire Lattin, Tom Hill.

mackerel, potato and green bean serving of mixed greens (presented previously)

Prep 10 min

Marinate 10 min

Cook 30 min

Serves 4

For the serving of mixed greens

1 little red onion, peeled and meagerly cut

2 tbsp red wine vinegar

500g little waxy potatoes

300g green beans, trimmed

8 thin rashers smoked streaky bacon (discretionary)

6-8 smoked mackerel filets, skin and stick bones evacuated

1 little bundle level leaf parsley, leaves generally slashed

Salt and dark pepper

For the dressing

2 tsp dijon mustard

1 stored tsp escapades (discretionary)

6 tbsp olive oil

In a little bowl, submerge the red onions in the vinegar and leave to marinate for 10 minutes.

Cook the potatoes entire in bubbling water for 15 minutes or until delicate, at that point deplete, peel and cut down the middle. Put aside.

Cook the green beans in bubbling water for five minutes or until delicate, and leave to cool.

In a skillet over a moderate warmth, tenderly broil the bacon (if utilizing) for around 10 minutes, until fresh. Cut or break into pieces and put aside.

Tear the mackerel into huge pieces and deplete the red onions, holding the vinegar.

For the dressing, blend all the recorded fixings with the saved vinegar.

Put the warm potatoes into an extensive serving dish, spoon over the dressing, at that point include the onions, beans, bacon (if utilizing), mackerel and parsley. Season and serve.

From The Five O'Clock Apron by Claire Thompson (Ebury Press)