BBQ Sauce-Glazed Mackerel with Iceberg Lettuce

Tender mackerel paired with iceberg lettuce, garlic and broccoli rabe and lima beans, finished with fresh bay leaf and a hit of dried parsley and dried rosemary. 1. Pat the mackerel dry and season with salt, dried parsley and dried rosemary. 2. Heat sesame oil in a heavy pan and roast the mackerel until it develops a deep golden crust, about 11 minutes. 3. Add iceberg lettuce, garlic and broccoli rabe to the pan and cook until just tender, stirring in fresh bay leaf for fragrance. 4. Cook the lima beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of bBQ sauce and a scattering of mascarpone cheese before serving hot.