Food: Grilled Mackerel with lemon samphire & cherry tomato-caper salsa

Serves 4

• 4 Spanish mackerel
• 300g Samphire, washed & trimmed
• Lemon wedges for serving
• Cherry tomato-
• caper salsa
• 3tbs olive oil, plus more for brushing
• 1 large garlic clove, thinly sliced
• 300g cherry tomatoes, halved
• 3tbsp capers
• Juice of one lemon
• Salt and freshly ground pepper

1 Bring a pan water to the boil and cook the samphire for 2 minutes and drain.

2 In a bowl, toss the cherry tomatoes, capers and lemon juice; season with salt and pepper.

3 Score the mackerel on both sides at 2cm intervals almost down to the bone.
4 Brush them with olive oil and season with salt and pepper. Grill over a high heat for 6-7 minutes, turning once, until lightly charred and cooked through.

5 Transfer the fish to plates with the samphire and top with the salsa. Serve with lemon wedges.