Mackerel with garlic and tomatoes

SERVES 4

Ingredients:

24 cherry tomatoes on the vine, snipped with a bit of the stem left on

4 peeled garlic cloves

few sprigs of fresh thyme

grated zest of 1 lemon

pinch of hot red pepper flakes

1–2 tbsp olive oil

4 mackerel fillets, 4–5½oz (115–150g) each

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Combine the tomatoes, garlic, and thyme sprigs in a roasting pan. Sprinkle with the lemon zest and pepper flakes. Drizzle with the oil, and season with salt and pepper. Roast in the oven for 10 minutes, until the tomatoes begin to soften and shrivel.

2 Remove from the oven, place the mackerel on top of the tomatoes, then cover the pan with foil. Return to the oven for 10–15 minutes, until the fish is cooked through. Serve hot with a salad and fresh bread.

Mackerel with garlic and tomatoes