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Grilled mackerel and tomatoes on toast recipe

1 rating

Served on a bed of sweet cherry tomatoes in a zingy lemon and caper drizzle, this quick and easy fish supper is the perfect early autumn meal. The fresh mackerel fillets are cooked on a hot griddle pan for a subtle, smokey flavour. See method

Serves 4
5 mins to prepare and 10 mins to cook
452 calories / serving

Ingredients

50ml (2fl oz) extra-virgin olive oil, plus extra for brushing
200g cherry tomatoes, halved
½ lemon, juiced
2 tsp red wine vinegar
1 tbsp capers
handful parsley, chopped
handful mint, chopped
handful basil, chopped
4 mackerel fillets
4 thick slices sourdough bread, toasted
85g bag watercress

Each serving contains

Energy
1880kj
452kcal 23%
Fat
32g 45%
Saturates
6g 29%
Sugars
3g 3%
Salt
1.4g 24%

of the reference intake
Carbohydrate 20.1g Protein 20.6g Fibre 2.5g

Method

Heat the oil in a small pan. Add the tomatoes and drizzle with the lemon juice and vinegar. Cook for 5 minutes. Season well, then stir in the capers and herbs. Set aside.
Heat a griddle pan until hot. Brush the mackerel fillets with a little oil and season. Griddle for 3 minutes, skin-side down. Turn and cook for 1 further minute, until cooked through.
Top each slice of toasted bread with some of the tomatoes and dressing, followed by a mackerel fillet and some watercress. Add the remaining tomatoes or serve them on the side.

See more Fish & seafood recipes