• 1 tin(s) John West Mackerel Fillets in sunflower oil, drained (keep the oil)
• 4 tbs fresh breadcrumbs
• grated zest 1 lemon
• grated zest and juice 1 lime
• 100 g watercress
• 2 tbs freshly chopped parsley
• 1 clove garlic, crushed
• 1 tsp capers, drained
• 1 tbs dried oregano (or 2tsp chopped fresh)
• salt and pepper

Preheat your oven to 200C/gas mark 6.

Carefully arrange the mackerel fillets onto a baking sheet.

Mix a little of the drained oil with the breadcrumbs, lemon zest, chopped parsley and garlic, season lightly and cover the mackerel fillets – patting it down to make it stick.

Bake the mackerel for 7-8 minutes or until the breadcrumbs are beginning to brown.

Combine the capers, lime zest and juice and oregano, salt and pepper. Wash and dry the watercress and put it in a nice heap on your biggest serving platter.

Pop the hot crumbed mackerel fillets on top and drizzle with the dressing – serve straight away.