Pic of Whole roast mackerel, samphire with chewy garlic and devilled tomatoes

Whole roast mackerel, samphire with chewy garlic and devilled tomatoes

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Meat mains

Whole roast mackerel, samphire with chewy garlic and devilled tomatoes

Main Serves 2 45 min
There are three strong and bold components to this meal: salty samphire, rich mackerel, and acid-sweet tomatoes which cut through the oiliness of the fish. This lovely, sea-themed recipe can be cooked in less than an hour.

Ingredients

main

  • 2 gutted whole mackerel
  • 1 lemon, cut into wedges
  • 2 thyme sprigs
  • 2 fresh bay leaves
  • 4 ripe tomatoes
  • 6 garlic cloves
  • 100g samphire
  • 30g butter

for the devilling sauce

  • 1 tsp brown sugar
  • 1 tsp paprika
  • 1 tsp English mustard powder
  • ½ tsp cayenne pepper
  • 1 tsp Worcestershire sauce
  • 1 tbsp red wine vinegar
  • pinch salt
  • salt and pepper

Method

Prep time: 15 min
Cooking time: 30 min

  • Step 1

    Preheat oven to 200 ̊C/Gas 6.

  • Step 2

    Season the mackerel inside and out and cut 3 diagonal slashes on each side, pop a wedge of lemon, a sprig of thyme and the bay leaf inside each cavity. Place in a generous, well oiled roasting dish.

  • Step 3

    To make to devilling sauce, mix all the ingredients in a bowl.

  • Step 4

    Slice the tomatoes in half and place, face up, around the mackerel in the roasting dish.

  • Step 5

    Spoon some devilling sauce on to each tomato, and pop in the oven for about 15-20 minutes, or until the flesh pulls away from the bone.

  • Step 6

    Meanwhile put the garlic cloves into a small pan of boiling water and simmering for about 10 minutes or until soft to the tip of a knife, remove and cut lengthways in to quarters.

  • Step 7

    Blanch the samphire in boiling water for 60 seconds, cool in iced water, drain and set aside.

  • Step 8

    5 minutes before the fish is done heat the butter with a dash of oil in a pan until it starts to foam. Add the garlic and cook on a medium heat until it starts to brown, the trick is to get a nice crisp, chewy crust without burning it.

  • Step 9

    When ready add a good squeeze of lemon and toss the samphire with the garlic for a few minutes to reheat. Serve together with the roasting juices spooned over the whole dish.