2 rustic granary bread slices, torn into rough croûtons
4 mackerel fillets, skin-on
2 tbsp fresh basil leaves
squeeze lime or lemon juice
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 croûtons and basil leaves. Season the mackerel with the lime or lemon juice and some salt and add to the plates. Serve immediately.
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