Grilled Mackerel with Tomatoes & Samphire

1. Slice the baby plum tomatoes in half. Peel the garlic clove and finely slice it.

2. Warm a frying pan over 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. Pour 1 tbsp oil into the pan. Sprinkle a little salt and pepper over the mackerel fillets and lay them, skin side down, in 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 under the pan to medium. Slide in the sliced tomatoes and garlic clove. Cook for 3-4 mins, stirring occasionally, to lightly cook. Scatter over the samphire and continue to fry for a further 1-2 mins, stirring, till tender. Transfer the tomatoes and samphire to plates and top with the mackerel fillets. Squeeze over the caramelised lemon juice and serve.