- 250g heirloom tomatoes
- 1 garlic clove
- 1 lemon
- 4 mackerel fillets
- 100g samphire
- Sea salt and freshly ground pepper
- 1 tbsp olive oil
Prep: 10 mins | Cook: 15 mins - Tip: Rock samphire is quite different to marsh samphire and can have a very strong flavour, so if using this instead, you'll only need a little bit of it in your recipe or you can use it as a garnish.
1. Slice the heirloom tomatoes in half. Peel the garlic clove and finely slice it.
2. Warm a frying pan up to a high heat. Slice the lemon in half. When the pan is hot, add the lemon, cut side down, into the pan. Fry for 4-5 mins, till the cut side of the lemon is golden and caramelised. Remove from the pan and set aside.
3. Return the pan to the heat and pour in 1 tbsp oil. Sprinkle a little salt and pepper over the mackerel fillets and lay them skin side down into the pan. Fry for 3 mins, till the skin is crispy. Flip the fillets over and cook on the other side for 1 min. Scoop the mackerel out of the pan and onto a plate.
4. Reduce the heat of the pan to medium. Slide in the sliced cherry tomatoes and garlic clove. Cook for 3-4 mins to quickly warm through. Scatter over the samphire and continue to fry for a further 1-2 mins, till tender. Transfer the tomatoes and samphire onto plates and top with the mackerel fillets. Squeeze over the caramelised lemon juice and serve.