Pan-fried mackerel with runner bean salad

Method

1. Cook the runner beans in a pan of boiling water for 2 minutes until tender. Drain, then transfer them to a serving bowl.
2. Meanwhile, in a dry frying pan, fry the diced pancetta over a medium heat for 5 minutes until crispy. Remove with a slotted spoon and add to the runner beans.
3. Dust the mackerel fillets in the seasoned flour, then fry over a high heat, in the same pan used to cook the pancetta, for 2-3 minutes, turning once, until crisp and golden (you may have to do this in batches).
4. Meanwhile, whisk the lemon juice with a pinch of sugar, salt and pepper, then whisk in the oils. Pour over the salad, toss together, then serve with the mackerel fillets.