From: Trish's Paris Kitchen
Quick and easy without sacrificing on taste!
This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.
Mackerel's a great fish for a weekday supper when you don't have a lot of time ahead of you and you want something really full of vitamins and nice and fat and juicy and tasty.