Tomatoes on toast with charred mackerel fillets

Step by Step

Step 1

Mix the tomatoes, shallot, olive oil, vinegar and sugar together in a mixing bowl and leave to marinate for 10 minutes.

Step 2

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.

Step 3

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.