Mackerel with tomatoes and tapenade
Unlimited access. Half the price.
Ingredients
4 fresh mackerel fillets
4 large ripe tomatoes, thinly sliced
1 tsp thyme leaves
salt
pepper
For the tapenade dressing:
30g 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 tbsp extra virgin olive oil
1 tbsp red wine vinegar
flat parsley sprigs
Method
Preheat the grill to high.
Arrange the tomato slices in a single layer on a lightly-oiled baking tray. Season lightly with some salt and pepper and sprinkle with the thyme leaves.
Slash the skin of each mackerel fillet two or three times and place, skin side up, on top of the tomatoes.
For the tapenade dressing, chop the olives, anchovy and capers. Add the crushed garlic — it should have a coarse texture. Add the oil and vinegar and season to taste.
Grill the mackerel until the skin is crisp and the fish is cooked through and the tomatoes are warm.
Transfer to warm plates and spoon over a little of the tapenade.
Serve immediately with little sprigs of flat parsley.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.