Rich oily fish like mackerel needs a sharp, fresh-tasting sauce to go with it, and this aromatic pesto is excellent drizzled over the top.

Ingredients

4 mackerel, cleaned and gutted
30ml/2 tbsp olive oil
115g/4oz onion, roughly chopped
450g/1lb tomatoes, roughly chopped
Salt and freshly ground black pepper

FOR THE PESTO

50g/2oz pine nuts
30ml/2 tbsp fresh basil leaves
2 garlic cloves, crushed
30ml/2 tbsp freshly grated Parmesan cheese
150ml/¼ pint/⅔ cup extra virgin olive oil

Details

Serves: 4

 

Method

1. To make the pesto, place the pine nuts, fresh basil leaves and garlic in a food processor and blend to a rough paste. Add the Parmesan and, with the blades running, gradually add the oil.

 

2. Season the mackerel well with plenty of salt and freshly ground black pepper and cook on a medium­-hot barbecue for about 12-15 minutes, turning once.

 

3. Meanwhile, heat the olive oil in a large, heavy-based saucepan and sauté the chopped onions until soft and golden brown.

 

4. Stir the chopped tomatoes into the contents of the saucepan and cook for 5 minutes. Serve the fish on top of the tomato mixture and top with a generous spoonful of the pesto.