Cornish Mackerel with Herby Pesto Beans and Sweet Chilli Sauce

Directions

1. 1

   Start by making the pesto with the herbs, garlic, pine nuts, Parmesan and olive oil in a small blender. Blitz until smooth. Season to taste and transfer into a small bowl.

2. 2

   Then warm the grill to hot, brush the fish with olive oil and season. Pop two lemon wedges into the cavities and pop under the grill for about 10 minutes (depending on size), until the skin is crispy and the flesh is cooked through (no need to turn).

3. 3

   In the meantime, add the beans to the pesto and warm through (if you like). Transfer the fish to individual plates and serve with the beans on the side, along with a small dollop of sweet chilli sauce.