Scorched mackerel with chilli tomatoes
The lightly scorched mackerel combines beautifully with the spicy, saucy tomatoes.
Ingredients
- 50ml/2fl oz olive oil
- ½ shallot, finely chopped
- ½ garlic clove, finely chopped
- 1 large red chilli, finely chopped
- 100ml/3½fl oz passata
- 1 tsp dried red chilli flakes
- 2 tbsp balsamic vinegar
- 2 plum or vine tomatoes, sliced
- 100g/3½oz salted butter
- 2 rustic granary bread slices, torn into rough ³¦°ù´Çû³Ù´Ç²Ô²õ
- pinch paprika
- 4 mackerel fillets, skin-on
- 2 tbsp fresh basil leaves
- squeeze lime or lemon juice
- salt
Method
Heat 1 tablespoon of the oil in a frying pan and sweat the shallot, garlic and chilli for 5 minutes. Add the remaining oil, passata, chilli flakes and vinegar and simmer for 2 minutes. Leave to cool slightly.
Put the tomatoes in a dish, pour over the chilli mixture and set aside.
Heat the butter in a frying pan and add the bread pieces. Fry until crispy and season with the paprika.
Preheat the grill to high. Grill the mackerel skin side-up until the skin blisters. Turn the heat down to medium and then grill for another 3 minutes on the other side, or until just cooked through.
Divide the chilli tomatoes between four plates and sprinkle with the ³¦°ù´Çû³Ù´Ç²Ô²õ and basil leaves. Season the mackerel with the lime or lemon juice and some salt and add to the plates. Serve immediately.
