Grilled Mackerel w Tomatoes, Capers, Garlic & Parsley
Serves 2 – Takes 20 mins.
One of my favourite all time fish dishes. Mackerel is delicious, and when fresh it’s not fishy tasting at all, and because it’s an oily fish it’s forgiving to cook, not easily overcooked.
- 1 cleaned Spanish mackerel (approx. 2/3lbs)
- 1 cup cherry tomatoes
- 3 Tbsp. drained capers
- 3 cloves garlic, finely chopped
- ½ cup rough chopped parsley
- Zest and juice of ½ lemon
- ½ tsp chilli flakes (to taste)
Place your fishy on a baking tray. Every inch cut a slash across him and down to the spine, turn and repeat. Drizzle liberally with olive oil & season w salt/pepper. Be sure to get salt/pepper into the grooves.
Turn oven broiler onto high, slide tray in oven, leave oven door cracked slightly. Let broil for 8 mins or until he begins to brown. Remove tray and gently turn fish over, cook on the other side for an additional 5/8 mins, or until skin is browned and crispy.
Meanwhile... in a med/high heat pan add a good whack of decent olive oil, cherry tomatoes (cut larger tomatoes in half) and a good pinch of salt. Once tomatoes begin to soften and wilt (approx. 2/3 mins) add garlic, capers, zest/juice of half lemon, chilli flakes and salt/pepper. Continue to sweat off for another 2/3 minutes or until garlic browns a tad.
Remove fish from oven and cover with warm tomatoes, garnish w parsley and another drizzle of good olive oil. Serve w lemon... pretend you're somewhere on the Mediterranean.