Mackerel instantly reminds me of eating outside in the summer at BBQ’s on Ireland’s Eye with my grandad and all my cousins. Fried or BBQ’d with meditteranean flavours it goes beautifully with an Italian panzanella salad, which is packed with great tastes and textures.

Serves 4
4 Mackerel Fillets
Juice of 1 lemon
4 cloves of garlic, finely chopped
1/2 loaf of ciabatta bread, torn into rough pieces
1/2 red onion, finely sliced
1 punnet of cherry tomatoes
150g of sunblush tomatoes
1 tablespoon of red wine vinegar
3 tablespoons of extra virgin olive oil
1 clove of garlic, finely chopped
A good handful of basil, roughly chopped

Preheat the oven to 200oC.

Toss the bread chunks in a roasting tray with a generous drizzle of olive oil.  Season with sea salt and ground black pepper and then place in the oven until toasted and golden for about 8 minutes.  Give them a good toss half way through.  Remove from the oven and feed with an extra drizzle of olive oil.

In a large bowl whisk together the red wine vinegar, olive oil, and garlic and then add in the onion, cherry tomatoes, sunblush tomatoes, toasted bread and toss until completely coated.  Leave to soak up the dressing while you get on with the fish.

Place the mackerel on a plate and drizzle with a little olive oil, a squeeze of lemon juice and sprinkle with sea salt, black pepper and a little of the dried oregano.

Heat a large frying pan over a medium high heat and then place the mackerel flesh side down for 2-3 minutes, then turn over squeeze over lemon juice and cook for further 2-3 minutes.

Serve straight away alongside the panzanella salad.