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.
- 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.
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