Mackerel is at its best in the summer, cooked as soon after they are caught as possible, and they combine well with a glut of home-grown tomatoes for a main meal with a Mediterranean flavour. (Serves 6.)
6 medium mackerel
Seasoned flour
3 tablespoons olive oil
1 large organic onion
1 clove garlic
400g organic tomatoes
25g organic butter
2 teaspoons wine vinegar
Sea salt and freshly ground black pepper
Chopped parsley
Clean and fillet the mackerel. Wash and wipe dry on a clean cloth. Coat with seasoned flour. Heat 2 tablespoons of oil in a heavy-based frying pan. Fry the fillets for about 10 minutes, turning once, until golden brown. Meanwhile, peel ad finely chop the onion and garlic. Skin the tomatoes (this is easier to do after they’ve been quickly submerged in very hot water) and slice. Heat the remaining oil in a clean pan and fry the onions for a few minutes until softened. Add the garlic and cook slowly for a further 5 minutes. Season and add the parsley and wine vinegar. Separately cook the tomatoes in the melted butter until soft and combine. Serve the mackerel topped with the salsa, together with boiled new potatoes.
