Cornish Mackerel with Sauce Vierge

Serve with potatoes for a delicious and healthy weekday winner.

1. 1

   Slit the belly of the mackerel right to the tail end and place it on a board, belly down.
   
   Press down on the backbone with the heel of your hand to loosen the bone and all the long bones that radiate from the backbone. When it is loose, turn the fish over and remove the bone with your fingers.
   
   Using scissors, snip the bone out at the tail, leaving the tail fin intact. Make 3 small slashes in the flesh. if the fish are large, cut in half lengthwise leaving a bit of the tail fin on each fish.
   
   Sprinkle a little salt and pepper onto the flesh side and pour over a spoonful of olive oil. lay them on a foillined baking tray, skin side up, and add a tiny bit of seasoning and oil. Heat the grill to high and cook the fish for 4-5 minutes on the skin side only, until just cooked.
   
   To make the sauce vierge, cut the tomatoes into quarters, remove the seeds and cut the flesh into small dice. Put the oil in a pan with the anchovies and garlic, and warm gently.
   
   Stir until the anchovies have melted into the oil. Add the tomatoes to the pan along with the chopped herbs and some pepper.
   
   Warm them through and spoon over the fish. Scatter with the capers and add a few lemon wedges and extra herb leaves to serve.