Tomatoes on toast with charred mackerel fillets

Name: Tomatoes on toast with charred mackerel fillets
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 400 g pack Cherry Vine Tomatoes, halved; 300 g vine tomatoes, cut into small wedges; 1 shallot, finely diced; 2 tbsp extra virgin olive oil, plus extra for brushing; 2 tsp red wine vinegar; ¼ tsp sugar; 4 mackerel fillets, either frozen and defrosted, or fresh; 4 slices sourdough; 1 clove garlic, peeled and the end sliced of; 25 g pack coriander, leaves roughly chopped

A great way to up your intake of oily fish, and a wonderfully summery combination of flavours and textures. Serve with a very cold bottle of bone-dry rosé!

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Source of protein1 of your 5 a day

Serves4
CourseLunch
Prepare20 mins
Cook10 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

400g pack Cherry Vine Tomatoes, halved
300g vine tomatoes, cut into small wedges
1 shallot, finely diced
2 tbsp extra virgin olive oil, plus extra for brushing
2 tsp red wine vinegar
¼ tsp sugar
4 mackerel fillets, either frozen and defrosted, or fresh
4 slices sourdough
1 clove garlic, peeled and the end sliced of
25g pack coriander, leaves roughly chopped

Mix the tomatoes, shallot, olive oil, vinegar and sugar together in a mixing bowl and leave to marinate for 10 minutes.
2 Heat a griddle or frying pan over a high heat until smoking. Pat the mackerel dry, season with salt and brush all over on both sides with oil. Cook for 3-4 minutes, skin-side down, until almost cooked through. Flip and griddle for 1 minute more, then turn the heat off and allow the fish to finish cooking in the residual heat, until opaque and flaking easily with a fork.
While the fish cooks, toast the bread, then rub one side generously with the cut garlic clove. Put the toast on plates, season the tomatoes well, stir through most of the coriander and divide over the toast. Top with a mackerel fillet each, add a grind of black pepper and the remaining coriander, then serve.

Cook’s tip

You can also barbecue the mackerel fillets – cook them straight over the coals. If you have a fish grill rack, use that to stop them sticking to the bars.

Typical values per serving when made using specific products in recipe