4 Good size mackerel

for the tapenade:
75 gr olives with the stones removed
1 large clove of garlic
4 anchovy fillets, salted
25 gr capers
75 ml olive oil.

for the tomato and basil salad:
4 vine-ripened tomatoes, halved and sliced
1 red onion, sliced thinly
a small bunch of basil leaves, shredded
1 tablespoon good quality red wine vinegar
salt and pepper.
Pinch of salt+ seasoned flour for dusting.

Method:
Preheat oven to 220C/425F/Gas7.
Remove bones from mackerel keeping the tail.
Place all ingredients for the tapenade except oil on a board and chop until a coarse paste is achieved.
Stuff the mackerel with the paste and tie with string.
Heat oil in oven proof pan, dust mackerel with flour and fry on one side until golden brown.
Turn and place pan in oven for about 6 minutes.
Cut string and serve with salad.
Mix all salad ingredients together
Make a dressing with the vinegar, olive oil and a little salt and pepper.
Arrange the tomatoes in the centre of the plate with the red onion slices and shredded basil on top.
Drizzle with the dressing.
Cut the string and remove from the mackerel.
Gently place the mackerel on top of the salad and serve immediately.

John Burton-Race at the New Angel, Dartmouth.