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Grilled mackerel and tomatoes on toast recipe
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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
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
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Energy
1880kj
452kcal
23%
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Fat
32g
45%
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Saturates
6g
29%
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Sugars
3g
3%
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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.
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