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50ml Extra Virgin Olive Oil (my personal preference is greek)
pinch sea salt
pinch freshly ground black pepper
20g red vein sorrel leaves
Method
For the tomato salad mix the chilli, onion, lime juice and zest, olive oil, salt and pepper together add in the sliced tomatoes and gently mix to ensure the tomatoes are coated in the dressing. Set aside until required.
For the mackerel coat each fillet in the rapeseed oil and season with salt and pepper. Place on flat metal tray and slide under a preheated grill set to its hottest setting. Cook for 4-5 minutes until the mackerel skin starts to colour and blister. No need to flip the fillets over the heat from the grill will be enough to cook them all the way through.
To serve, mix the sorrel leaves through the tomato salad and place a large spoonful of the salad to the side of a serving plate. Remove the mackerel from the grill and place a fillet on each plate next to the tomato. Serve while the mackerel is still hot.
