INGREDIENTS
2 mackerel fillets, pin boned
75g sun blush tomatoes, roughly chopped
2 ripe tomatoes on the vine, roughly chopped
2 shallots, peeled and finely chopped
2 tbsp chopped fresh tarragon
1 clove garlic, crushed
6 tbsp extra virgin olive oil
2 tbsp sherry vinegar
Salt and pepper
2 slices crusty bread cut on an angle, char-grilled, and rubbed with a little fresh garlic.
Chopped parsley
Recipe continues
METHOD
Pan fry the mackerel fillets for 2 minutes on each side.
At the same time heat 2 tbsp of the olive oil and add the garlic and shallots, cook for 2-3minutes to soften slightly.
Off the heat add the tarragon to the rest of the olive oil, sherry vinegar, salt, pepper and mix well. Add the chopped sun blush tomatoes, and the chopped fresh tomatoes, season and mix well.
Place the grilled bread onto a plate then top with a fillet of mackerel, spoon over the dressing, serve liberally sprinkled with chopped parsley.