Mackeral with morrocan dressing

• 1tsp sea salt
• 2tbsp toasted pine nuts
• 1 shallot, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 5tbsp chopped fresh coriander leaves
• 4tbsp chopped fresh flat-leaf parsley
• 4tbsp chopped fresh mint leaves
• Freshly ground black pepper
• Couscous and salad, to serve
• 6tbsp lemon-infused oil (see Sue's tip)

1. For the dressing: Dissolve salt in 3tbsp boiling water. Cool. Put the pine nuts in a bowl with the shallot, garlic and herbs. Season with pepper, then stir in lemon oil and salty water.
2. For the mackerel: Rub each mackerel with a little olive oil and season.
3. Griddle for 3-4 mins each side. Cook one or two at a time and keep them warm on a tray in oven.
4. Spoon dressing over the fish. Serve with couscous flavoured with lemon and parsley, the lemon wedges, and salad. (Not suitable for freezing).