Fillet of mackerel with a ceviche of Piccolo cherry tomatoes


First published in 2021
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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


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


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

First published in 2021
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