Mackerel with Tomato Relish and Chermoula

The chermoula is delicious drizzled on top of the mackerel with a large portion of zingy relish on the side.

For the Relish:

4 ripe tomatoes, diced

1 tbsp capers

1/2 red onion, finely chopped

1/2 clove garlic, crushed

1 tbsp flat leaf parsley, chopped

1 tbsp balsamic vinegar

3 tbsp olive oil

pinch dried chilli flakes

4 anchovy fillets, finely chopped

1/2 cucumber, peeled, deseeded and finely diced

Seasoning

• Mix all Ingredients together and season to taste.
• The longer the flavours have to mingle together the better the taste. If possible make the morning or night before you intend to enjoy.

For the Chermoula:

120g fresh coriander

1 clove of garlic

1/4 tsp ground coriander

1/4 tsp ground cumin

100ml olive oil

juice of 1/4 lemon

• Place all of the ingredients in a small blender and blitz to a smooth paste.

For the mackerel:

2 Mackerel fillets, pin boned

1 tbsp olive oil

pinch garam masala

• Score the skin of the mackerel with a knife and rub with the spice and oil.
• Grill, pan fry or place on the bbq depending on your liking.