Mackerel Fillets with slow-roast tomato and strawberries TV Show

Mackerel Fillets with slow-roast tomato and strawberries

Prep Time – 15 minutes
Cook Time – 1 hour
Serves 4


  • 450g tomatoes, halved horizontally
  • 250g baby plum or cherry tomatoes
  • 350g strawberries, stalks removed and halved
  • 1 garlic clove, crushed
  • 3 tbsp olive oil plus extra for brushing
  • 8 fresh mackerel fillets, skin on
  • Juice of ½ lemon
  • Salt and pepper to season
  • Basil leaves to serve



  • Heat the oven to 170˚C/fan 150˚C/gas mark 5.
  • Put the tomato halves, whole baby plum or cherry tomatoes, strawberries and garlic in a roasting tin and pour over the olive oil. Season with salt and pepper and roast for 50 minutes -1 hour until collapsed. Remove from the oven and keep warm.
  • Put the grill on high. With a razor-sharp knife, make a few diagonal cuts through the skin of each mackerel fillet, taking care not to go deeply into the flesh. Brush with olive oil, season with salt and black pepper, and lay them, skin side up, on a piece of oiled foil on the grill pan. When the grill is hot, slide the fish under it, and grill for 3-4 minutes until the skin is beginning to brown and crisp. Squeeze over the lemon juice.
  • Divide the warm salad between 4 plates and top each plate with 2 mackerel fillets.