Simple and utterly divine with some warm crusty bread. There is no better fish, for me that is, than mackerel when it is very, very fresh.
Ingredients - serves 2
2 whole mackerel, cleaned and filleted
olive oil
4 ripe vine tomatoes
1 shallot, finely chopped
1 tbsp thyme leaves
juice of 1 small lemon
4 tbsp light olive oil
salt, pepper |
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Method
Line your grill pan with foil, slash 2-3 diagonal lines across each fillet,brush the skin with oil, and season lightly with salt and pepper. Place skin side up on the foil and grill until the skin is blistering and crisp. Turn off the grill and leave it there to rest (unless you have uncommonly large mackerel the fillet will be cooked through once the skin is catching).
Briefly whisk together the olive oil, lemon juice and some seasoning. Slice the tomatoes and overlap the slices across two plates, scatter with finely chopped shallot and some thyme leaves, sit two fillets astride each tomato salad and spoon all the dressing over. |
