Lemon mackerel with yellow pepper cream

INGREDIENTS FOR 2 PEOPLE:

• 1 Yellow Pepper
• 1 Small Potato
• ½ Shallot
• 200 ml vegetable broth
• Savory to taste
• Extra virgin olive oil, salt, pepper to taste
• 1 fresh mackerel (about 500g)
• 1 clove of garlic
• Juice of 1 lemon

COOKING INSTRUMENTS:

• Low saucepan
• Dr. Green pan by Risoli

PROCEDURE:

• Cut the potato and pepper into cubes and finely the shallot.

• a large saucepan, brown for a couple of minutes with a drizzle of oil and then add broth and bring to a simmer. Wait 20' and mix it all. Season with salt and pepper and set aside.

• and fillet it.
• In a non-stick pan, heat the garlic clove in a little extra virgin olive oil, remove it and place the mackerel fillets skin side down.

• After a couple of minutes, season with salt and pepper and sprinkle with lemon juice. Put the lid on and cook for another 5 minutes.

• , sprinkle with the chopped fresh savory and thicken the cooking sauce for a moment over high heat.
• Serve the fish hot and accompany it with the soup at room temperature.