Baked Mackerel Fillets with Roasted Tomatoes and Crusty Bread

Ingredients

• 8 mackerel fillets
• 400 g cherry tomatoes
• 3 clove garlic cloves
• 3 tbsp olive oil
• 2 tbsp wholegrain mustard
• 1 lemon
• 1 crusty baguette
• 5 g fresh thyme

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Scatter the cherry tomatoes and sliced garlic into a large roasting tin, drizzle with 2 tablespoons of olive oil and season. Roast for 10 minutes.

2. 2

   Score the mackerel fillets twice on the skin side. Spread a little wholegrain mustard over each fillet and season with salt and pepper.

3. 3

   Nestle the mackerel fillets skin-side up among the tomatoes, scatter with fresh thyme and drizzle with the remaining olive oil.

4. 4

   Return to the oven for 12–15 minutes until the mackerel skin is crisp and the flesh flakes easily.

5. 5

   Squeeze over the lemon juice and serve straight from the tray with thick slices of crusty baguette to mop up the juices.