Mackerel roasted with cherry tomatoes and olives

4 x approx 300g mackerel, cleaned

extra-virgin olive oil

sea salt, black pepper

500g cherry tomatoes on the vine

1 tablespoon balsamic vinegar

100g pitted black olives

4 large handfuls of rocket

sourdough bread to serve

Mackerel is delicious teamed with sunny fare such as tomatoes on the vine, olives, rocket and balsamic vinegar.

In short	Preparation time: 10 mins Cooking time: 25 mins Total time: 35 mins Serves: 4 people Course: Main

Method

1 Heat the oven to 240°C (220°C fan oven) gas mark 9. Score the mackerel flesh diagonally at 3-4 cm intervals on both sides, brush with oil and season. Heat a large non-stick frying pan over a medium-high heat and sear the mackerel, one at
a time, for 1 minute each side.

2 Arrange the fish, head to tail, in a roasting dish. Lay the cherry tomatoes on top, drizzle over 2 tablespoons of oil and the balsamic vinegar, and roast for 15 minutes. Scatter over the olives and leave to stand for 5 minutes.

3 Serve with any juices spooned over. Pile some rocket on top or to the side of each mackerel and drizzle over a little more oil. Accompany with crusty bread.

What are tags?

Country Living | healthy eating | oily fish | tomatoes

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