Traditional Cornish Mackerel with Gooseberry Sauce

Clean and pat dry fresh mackerel fillets.

For the sauce: Place gooseberries in a pan with sugar, a splash of water, and a knob of butter.

Simmer until the berries burst and form a thick pulp. Sieve for a smooth finish if desired.

Season the mackerel and grill or pan-fry for 2-3 minutes on each side until cooked through.

Serve the hot fish with a generous spoonful of the tart gooseberry sauce.

The sharpness of the fruit perfectly balances the oily fish.