Scorched mackerel with chilli tomatoes

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

By Glynn Purnell
  • 50ml/2fl oz olive oil
  • ½ shallot, finely chopped
  • ½ garlic clove, finely chopped
  • 1 large red chilli, finely chopped
  • 100ml/3½fl oz passata
  • 1 tsp dried red chilli flakes
  • 2 tbsp balsamic vinegar
  • 2 plum or vine tomatoes, sliced
  • 100g/3½oz salted butter
  • 2 rustic granary bread slices, torn into rough croûtons
  • pinch paprika
  • 4 mackerel fillets, skin-on
  • 2 tbsp fresh basil leaves
  • squeeze lime or lemon juice
  • salt