Mackerel Fillets With Cider

- Scoop out the peas. Remove the hard parts of the broccoli stems. Gut the fish, lift the fillets (or ask your fishmonger to do it), wash and pat dry, add salt and pepper.

- Heat the oven (210°C). Peel and finely chop the apple and onion. Spread them out in a large buttered oven dish. Place the mackerel fillets on top. Add the fresh cream, cider and vinegar. Cover with aluminum foil, put in the oven and cook for 12 minutes.

- Cook the peas separately (10 min) and the broccoli (5 min) uncovered in salted water.

- Remove the fillets and keep warm. Reduce the sauce by half.

- Serve the fillets garnished with peas and broccoli and topped with the sauce. Our advice: Normandy-style variation with calvados instead of vinegar.