- 4 fresh whole mackerel – gutted and cleaned
- 6 vine ripened tomatoes
- ½ teaspoon castor sugar
- Salt and freshly ground black pepper
- 1 teaspoon olive oil
- 1 teaspoon chopped mint, parsley or chives
- 1 lemon – cut in quarters
Cook the mackerel under a very hot grill or on a barbecue for about 3 minutes each side.
While the fish is cooking, cut the tomatoes into slices, arrange in a bowl and sprinkle with the sugar, a little salt and pepper, olive oil and chopped herbs.
Remove mackerel from the heat and serve.