Grilled Mackerel with Roasted Tomatoes


500 g vine-ripened tomatoes
1 garlic bulb, halved
sea salt and freshly ground black pepper
1 tbsp olive oil
6 lime leaves, thinly sliced
1 x 400 g mackerel, cleaned and gutted
1 tsp lime juice


  1. Heat the oven to 180°C and the grill on high.
  2. Wash and dry the tomatoes, then cut in half. Pop them cut-side up into a roasting tray with the garlic, season with salt and pepper and drizzle with half the olive oil. Roast in the oven for 30 minutes, or until the tomatoes have softened and started to char and the garlic is nicely soft.
  3. Squeeze the garlic out of its skin and gently stir into the tomato along with the lime leaves.
  4. Return to the oven and cook for another 10 minutes.
  5. Meanwhile, grab the mackerel and rub it liberally inside and out with salt, pepper and the remaining olive oil.

  6. Place the fish on a grill pan layered with foil, pop under the preheated grill and cook for 6 minutes, or until the skin is crispy golden and charred in places. Repeat on the other side.
  7. When the tomatoes are done, remove from the oven, squeeze over the lime juice and season with salt and pepper. Arrange on a serving tray, placing the mackerel on top. Serve immediately.

Makes 2 servings.

Source: Gizzi Erskine