Pan-fried mackerel with spicy tomato dressing

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Ingredients

  • 2 mackerel fillets, pin boned
  • 6 tbsps extra-virgin olive oil
  • 1 clove garlic, crushed
  • 2 shallots, peeled, finely chopped
  • 2 tbsps chopped fresh tarragon
  • 2 tbsps sherry vinegar
  • Salt and pepper
  • 75g sun blush tomatoes, roughly chopped
  • 2 ripe tomatoes on the vine, roughly chopped
  • 2 slices crusty bread cut on an angle, char-grilled, rubbed with a little fresh garlic
  • Chopped parsley

Use imperial measurements

Method

How to make Pan-fried mackerel with spicy tomato dressing

1) Pan-fry the mackerel fillets for 2 minutes on each side.

2) At the same time heat 2 tablespoons of the olive oil and add the garlic and shallots. Cook for 2-3 minutes to soften slightly.

3) In a small bowl, add the tarragon to the rest of the olive oil, sherry vinegar, salt and pepper and mix well. Add the chopped sun blush tomatoes and the chopped fresh tomatoes. Season and mix well.

4) Place the griddle bread onto a plate then top with a fillet of mackerel, spoon over the dressing, serve liberally sprinkled with chopped parsley.

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