Garlic-Butter Mackerel with Green Lentils and Green Peas

Tender mackerel paired with green peas, butternut squash and sweet corn and green lentils, finished with thyme and galangal and a hit of garlic powder. 1. Pat the mackerel dry and season with salt, garlic powder. 2. Heat corn oil in a heavy pan and sauté the mackerel until it develops a deep golden crust, about 16 minutes. 3. Add green peas, butternut squash and sweet corn to the pan and cook until just tender, stirring in thyme and galangal for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Shave gruyère cheese over the top just before serving.