Grilled mackerel and tomatoes on toast recipe
Served on a bed of sweet cherry tomatoes in a zingy lemon and caper drizzle, this quick and easy fish supper is the perfect early autumn meal. The fresh mackerel fillets are cooked on a hot griddle pan for a subtle, smokey flavour.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 452 calories / serving
Ingredients
- 50ml (2fl oz) extra-virgin olive oil, plus extra for brushing
- 200g cherry tomatoes, halved
- ½ lemon, juiced
- 2 tsp red wine vinegar
- 1 tbsp capers
- handful parsley, chopped
- handful mint, chopped
- handful basil, chopped
- 4 mackerel fillets
- 4 thick slices sourdough bread, toasted
- 85g bag watercress
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1880kJ 452.0kcal
- Fat
- 32g
- Saturates
- 6g
- Sugars
- 3g
- Salt
- 1.4g
of the Reference intake
Carbohydrate 20.1gProtein 20.6gFibre 2.5g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Heat the oil in a small pan. Add the tomatoes and drizzle with the lemon juice and vinegar. Cook for 5 minutes. Season well, then stir in the capers and herbs. Set aside.
- Heat a griddle pan until hot. Brush the mackerel fillets with a little oil and season. Griddle for 3 minutes, skin-side down. Turn and cook for 1 further minute, until cooked through.
- Top each slice of toasted bread with some of the tomatoes and dressing, followed by a mackerel fillet and some watercress. Add the remaining tomatoes or serve them on the side.
- See more Fish & seafood recipes
