Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 4
- 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 croûtons
- 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 croûtons and basil leaves. Season the mackerel with the lime or lemon juice and some salt and add to the plates. Serve immediately.
