Mackerel with Roasted Tomatoes and Horseradish

cook 30 mins
  • 12 plum tomatoes, halved
  • 3 tablespoons olive oil, plus extra for oiling
  • 1 teaspoon caster sugar
  • 1 teaspoon red wine vinegar
  • 4 mackerel fillets, about 150 g (5 oz) each
  • 150 g (5 oz) crème fraîche
  • 1–2 tablespoons horseradish sauce
  • 75 g (3 oz) rocket leaves
  • salt and pepper
  • Place the tomatoes on a lightly oiled baking sheet. Drizzle over 2 tablespoons of the oil, then sprinkle each tomato half with a little sugar and vinegar. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until browned and soft.
  • Meanwhile, heat a large, dry frying pan until hot. Rub the remaining oil over the mackerel and season well. Add the mackerel to the pan, skin-side down, and cook for 5 minutes until the skin is golden. Turn over and cook for a further 3 minutes, or until the fish is cooked through. Stir together the crème fraîche and horseradish sauce.
  • Arrange the rocket, roasted tomatoes and mackerel on serving plates and serve with spoonfuls of horseradish sauce on the side.
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