Recipe for mackerel with tomatoes and tapenade

Serves 4

For the tapenade dressing: 30g (1 oz) kalamata olives stones removed, 2 anchovy fillets in olive oil, drained, 1½ tsp capers in brine, drained and rinsed, 1 small garlic clove crushed, 4 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, flat parsley sprigs.

Preheat the grill to high.