The firm flesh of plums, and the edge of tartness, goes beautifully with other ingredients

ROASTED MACKEREL WITH PLUM SALSA

Plums beautifully cut through the richness of an oily fish such as mackerel.

Preparation 20 minutes Cooking 15 minutes Serves 4 4 X 350G MACKEREL, GUTTED AND CLEANED

FOR THE SALSA

450G MIXED PLUMS, DE-STONED AND DICED

1 MEDIUM RED ONION, FINELY CHOPPED

2 TBSP FRESHLY CHOPPED CORIANDER

1-2 RED CHILLIES, DE-SEEDED AND FINELY CHOPPED

PINCH OF CASTER SUGAR

3 TBSP SUNFLOWER OIL

½ TSP SOY SAUCE

1-2 TBSP CIDER VINEGAR

1 Heat the oven to 200°C (180°C fan oven) gas mark 6. Trim the fins on the fish, rinse and pat dry. Make 3 or 4 slashes on each side of the mackerel down to the bone. Put in a roasting tin, drizzle with oil and cook for 12-15 minutes.

2 Meanwhile, mix all the salsa ingredients together. Serve with the cooked mackerel.