Smoked mackerel with onion rice and greens

Nicked from Hugh Fearnley-Whearnley in the Guardian at the weekend, but no worse for it. This made a really nice, quick mid-week supper.

Makes enough for three. You'll need

200g rice
1 medium onion, finely chopped
greens - the cabbage, chard, spinach type of thing
1 clove garlic, minced
a couple of tablespoons olive oil
a couple of teaspoons of cider vinegar
smoked mackerel - a fillet or so each

Fry the onion gently in a little olive oil until it turns translucent. Add the rice, and swirl around to coat in the oily onion, before pouring in 450ml water. Leave on a low heat until the rice has absorbed all the water and is cooked (this will take about 10-12 minutes).

Meanwhile, chop up your greens into thin ribbons. Fry the garlic in the 2 tablespoons of olive oil until it colours slightly, then add the cider vinegar and take off the heat. A couple of minutes before the rice is ready, plunge your greens into some boiling water, and cook until al dente.

Then all you have to do is plate up - assemble a fillet of mackerel, and a spoonful of rice (or three) on each plate. Drain the greens, then toss in the olive oil/cider vinegar/garlic dressing, and dole out.