I picked up a couple of über fresh Cornish mackerel fillets late yesterday morning from the Chelsea Fishmonger in Guildford. Brunch was shaping up. Here’s the recipe:
Splash some olive oil in a pan and when really hot add 6-7 halved small plum tomatoes, cut side down . Fry for 5 minutes.
Cut a bunch of fresh thyme, slide the leaves off the stalks and pat them onto the mackerel fillets. Place the mackerel fillets skin side down with the tomatoes: I cooked them for 3-4 minutes, then flipped them over for a couple more minutes. While the fish are cooking bring some water to the boil and poach an egg. I used a freshly laid egg from Joes Farm Shop at Elm Nursery in Sutton Green.
Put the tomatoes on a plate and top with a handful of rocket leaves. Place the mackerel fillets across each other over the tomatoes and drizzle with a little good olive oil, a sprinkle of smoked sea salt and a twist or two of black pepper. Top with the soft poached egg and serve immediately.
I served this with a spoonful of chilli jam to add a kick – if you don’t have any a splash of balsamic vinegar works a treat.