Name: Barbecued mackerel with tomato & olive dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 6 rosemary sprigs; 4 whole medium line-caught mackerel gutted and cleaned; 4 plum tomatoes; 100ml olive oil; 1 tbsp coriander seeds toasted and lightly crushed; 3 garlic cloves finely grated; 8 black olives pitted and finely chopped; 1 lemon zested and juiced; small handful each of flat-leaf parsley and basil leaves, finely chopped

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Barbecued mackerel with tomato & olive dressing

Barbecued mackerel with tomato & olive dressing

Tom Kerridge

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

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Remove the skin from the tomatoes for the dressing here – it might seem like hassle, but it’s worth the effort to accompany the gorgeous barbecued mackerel

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

6 rosemary sprigs
4 whole medium line-caught mackerel

gutted and cleaned

For the dressing

4 plum tomatoes
100ml olive oil
1 tbsp coriander seeds

toasted and lightly crushed
3 garlic cloves

finely grated
8 black olives

pitted and finely chopped
1 lemon

zested and juiced
small handful each of flat-leaf parsley

and basil leaves, finely chopped

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Nutrition: Per serving

kcal631
fat56g
saturates10g
carbs4g
sugars3g
fibre2g
protein27g
salt0.6g

Method

step 1

To make the dressing, score a cross in the bottom of each tomato, then put in a large heatproof bowl. Pour over boiling water from the kettle to completely cover, then leave for 30 seconds until the skin starts to curl. Drain and put in cold water to cool a little. Drain again, then peel away the skin. Quarter and deseed the tomatoes, then finely chop. Set aside.
step 2

Heat the olive oil and coriander seeds together in a deep-sided frying pan until starting to sizzle, then stir in the garlic and leave for 1 min to infuse. Pour about 2 tbsp of the oil into a smaller pan, then tip the rest of the oil into a bowl with the tomatoes, olives, lemon zest and juice, the parsley and basil. Season, mix well and set aside. Will keep for a few hours at room temperature, but add the herbs just before serving.
step 3

Light the barbecue and wait until the coals are ashen. Meanwhile, lay half of the rosemary over a fish cage. Brush the mackerel with some of the reserved olive oil and season with sea salt flakes. Lay the fish on the rosemary, drizzle over the rest of the oil, tuck in the remaining rosemary, and close the cage. Once the coals are grey and the heat emitted isn’t too severe, grill the mackerel for about 5 mins on each side until the skin blisters and the flesh is cooked through. Remove the mackerel from the cage. Serve on a platter with the dressing spooned over.

Recipe from Good Food magazine, August 2023

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