Fillet of mackerel with a ceviche of Piccolo cherry tomatoes
Robert Thompson dresses Piccolo cherry tomatoes in a ceviche-style marinade of red onion, lime, coriander, chilli and lime juice in his quick and easy starter recipe. He tops the tomatoes with a simply grilled fillet of mackerel making it a delicious and healthy meal ready in under 45 minutes.
Ingredients
Metric
Imperial
- 4 fresh mackerel fillets, pin-boned
- 500g of Piccolo cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1/2 red chilli, deseeded and finely sliced
- 1 handful of coriander, finely sliced
- 1 lime, juiced and zested
- 50ml of rapeseed oil, plus extra for the mackerel
- Maldon salt
Equipment
- Blowtorch
Method
Mix the tomatoes with the rest of the ingredients (apart from the mackerel) and a good few pinches of Maldon salt. Leave to marinate for 30 minutes before serving – this allows the salt to soften the tomatoes slightly, releasing their fabulous flavour and creating a dressing
- 500g of Piccolo cherry tomatoes, halved
- 1/2 red onion, finely sliced
- 1/2 red chilli, deseeded and finely sliced
- 1 handful of coriander, finely sliced
- 1 lime, juiced and zested
- 50ml of rapeseed oil, plus extra for the mackerel
- Maldon salt
Preheat a grill to high. Lightly season the mackerel and place skin-side up on a baking tray lightly greased with a little rapeseed oil. Grill the fillets for 2–3 minutes or until the skin blisters. Alternatively, if you have one, you can use a blowtorch to blister the skin then finish off in a 180ºC oven for 1–2 minutes to cook through
- 4 fresh mackerel fillets, pin-boned
- rapeseed oil
To serve, spoon the tomato ceviche into the centre of each bowl along with plenty of the dressing and place a mackerel fillet on top
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