Grilled mackerel A summery dish that’s in tune with the weather

I’M hoping this week’s dish doesn’t put a hex on the weather, which for the last couple of weeks has been ideal for food like this – summery, light and nimble, with nothing to make you feel like you’ve overeaten. It’s recommended you eat at least two portions of oily fish a week, and this is a quickfire and simple way to reach the halfway mark.

BAKED BEETROOT, GRILLED MACKEREL AND CHERRY TOMATOES

Serves 4

2 beetroot 2 shallots, peeled and chopped finely 1 bunch of chives, chopped finely 10 cherry tomatoes, cut in half 4 mackerel fillets Olive oil 100g rock salt 100ml olive oil Rocket Curly endive

Beetroot puree

A splash of sherry vinegar Virgin olive oil (enough to bind)

Method

Set the oven to 180C.

Wrap the beetroot in tinfoil. Sprinkle some salt on a baking tray, place the beetroot on top and bake in the oven for 1.5-2 hours. Peel the skin off then dice the beetroot. Put the beetroot to one side and put the trimmings in a pot with a little water. Cook for a couple of minutes, then puree and pass through a fine sieve. Add a little sherry vinegar to taste, then add the virgin olive oil. Set aside.

Combine the shallots, chives and diced beetroot in a small pan, season and add a little vinaigrette. Warm slowly on the stove. Saute the tomatoes quickly in a hot frying pan, and season to taste.

Set the grill to high. Place a small baking tray with some olive oil under the grill. Once hot, season the mackerel on both sides and put the mackerel on to the tray, skin side up,and cook until golden brown and crispy.

Place the beetroot on the plate and top with the mackerel. Drizzle with the beetroot puree add the cherry tomatoes and serve.

PHOTOGRAPH: ALAN DONALDSON