A sort of vaguely Moroccan/Middle-Eastern dish!
Fry chopped shallots and a crushed clove of garlic in a little oil for a few minutes, then add a tsp or two
of Moroccan spices such as ras el hanout and mix well. Tip in halved cherry tomatoes and a drained can of chickpeas,
together with a good squeeze of lemon juice. Heat gently for a few minutes, to soften the tomatoes.
Meanwhile, season fillets of mackerel with baharat (the Middle Eastern version of Indian garam masala!) and fry
in a little olive oil until the skin is crispy. Serve over the chickpea stew, garnished with parsley and lemon zest.