Ingredients

• 2 large or 4 small mackerel
• scaled and cleaned
• salt and freshly ground black pepper
• 4 very ripe tomatoes
• seeds removed
• chopped
• 50g/2oz capers in salt
• rinsed and drained
• 1 lemon
• juice only
• 3 tbsp olive oil
• 500g/1lb 2oz waxy potatoes
• peeled and cut into 3cm/1¼in cubes
• 1 red pepper
• thinly sliced
• 1 yellow pepper
• thinly sliced
• 2 garlic cloves
• finely sliced
• 25ml/1fl oz white wine

Directions

• Preheat the grill to high. With a sharp knife
• slash the sides of the mackerel and season with salt and freshly ground black pepper.
• Place on a grill tray and grill for 3-4 minutes on each side
• or until cooked through. Transfer the mackerel into a deep serving dish. Cover the mackerel with the chopped tomatoes and capers. Pour the mackerel juices from the grill tray over
• along with the lemon juice. Set aside in a warm place.
• Heat a frying pan until just warm. Add the oil
• potatoes
• peppers and garlic and stir to combine. Add the white wine and simmer gently
• stirring from time to time to prevent sticking
• until the potatoes are cooked through and the peppers are soft. Season with salt and freshly ground black pepper
• to taste.
• Serve the mackerel with the potatoes on the side.