TOM KERRIDGE
photographs JONATHAN GREGSON
At the time of writing, mackerel, my favourite fish to barbecue, has been put on the ‘fish to avoid’ list. It’s a shame, because it’s inexpensive and packed with omega-3. That said, hand-line-caught mackerel still has the green light, so if you happen to be holidaying by the seaside in the UK and catching your own, or you’re lucky enough to live by the coast and know of small-boat fishermen catching mackerel sustainably, I’ve decided to share this recipe for inspiration. If you can’t get hold of mackerel, though, there isn’t a fish I can think of – whole or filleted, barbecued or oven-baked – that wouldn’t work well with my summery tomato dressing (see recipe, overleaf).