Why you should have fish on toast for dinner
Unfussy food gets an elevated twist, with no special skills required.
Grilled mackerel on spicy tomato toast
You can and should have toast for dinner! Grilled fillets of oily fish make it a meal, and you can cook it in a chargrill pan or in the oven, whatever is easier.
Grilled mackerel on spicy tomato toastCredit:William Meppem
INGREDIENTS
500g mackerel fillets (about 2-4 fillets)
4 slices crusty bread, about 2.5cm thick
2 tbsp olive oil
1 garlic clove, halved
2 large tomatoes,
thinly sliced
dried chilli flakes, sea salt flakes, sumac (optional), coriander and lemon wedges, to serve
METHOD
1. Heat a chargrill pan to medium-high. Season mackerel with salt and pepper. Grill, skin side down, for 6-8 minutes or until the skin is lightly charred and the mackerel is nearly cooked through (you can tell because the flesh will turn white and opaque). Gently flip fillets and grill until just cooked through, 1-2 minutes more.
2. Meanwhile, drizzle bread with olive oil and grill until lightly charred on both sides, about 4 minutes each side.
3. Rub toast with garlic halves, then top with tomato, chilli flakes, salt and sumac, if using. Top with mackerel, coriander, more chilli flakes and salt. Squeeze lemon over the whole thing to serve.
Serves 4
Tips:
If you can't find mackerel, substitute sardines or another oily fish.
If you don't have a chargrill pan, cook in an oven preheated to 250C (230C fan-forced). Place the seasoned mackerel, skin-side up, and oil-drizzled bread separately on a wire rack set inside a roasting dish. Roast, without flipping, until the mackerel skin is starting to blister, 8-10 minutes, removing bread as soon as it is browned and toasted. Assemble as per the final step.
Fennel salad with olives and lime
An easy side for barbecues, dinner parties or a night in.
INGREDIENTS
½ white onion, thinly sliced
100g green Sicilian olives, pitted and crushed
30ml fresh lime juice, plus extra if needed
2 bulbs baby fennel, thinly sliced, green fronds reserved
60ml (¼ cup) olive oil
50g fresh coriander, tender sprigs and leaves
METHOD
1. Rinse onion slices, then drain. Combine onion, olives and lime juice in a large bowl; season with salt and pepper.
2. Add fennel and fronds and toss to coat. Season with salt, pepper and more lime juice, if needed.
3. Drizzle with olive oil and sprinkle with coriander and cracked pepper to serve.
Serves 4
Tip: Rinsing the raw onion slices helps to mellow their flavour.