Giorgio Locatelli's chargrilled mackerel with herb crust

SERVES 4

For the herb crust

• 4 tomatoes
• 100g olive oil
• 4 white onions
• 3 tbsp white wine vinegar
• 4 tbsp salted capers
• 4 medium-sized mackerel
• 4 sprigs rosemary
• 4 cloves garlic
• 4 handfuls mixed salad leaves
• 4 tbsp Giorgio's vinaigrette

• 0 small bunch parsley
• 0 small bunch rosemary
• 1 bunch basil
• 100g breadcrumbs
• 3 tbsp olive oil
• 0.5 tsp sea salt
• 3 tbsp red wine vinegar
• 300g extra virgin olive oil
• 2 tbsp water

Step 1
You can do this with mackerel fillets, too, in the same way, but leave out the stuffing and cook the fillets, skin side first, for 2-3 minutes, depending on the thickness, then turn over for a further 2-3 minutes.

Step 2
Blanch the tomatoes, skin, quarter and deseed, then cut into 2cm dice.

Step 3
Get a griddle pan or barbecue smoking hot.

Step 4
To make the herb crust, put the herbs into a food processor with the breadcrumbs and a little of the olive oil, and whiz.

Step 5
Then slowly add the rest of the oil until you have quite an oily paste.

Step 6
Transfer to a large tray or plate.

Step 7
Put 2 tablespoons of the olive oil into a pan, add the onions, cover and cook gently for about 10 minutes, until they become translucent, but not coloured.

Step 8
Add the vinegar and cook for another 2-3 minutes.

Step 9
Add the capers and set aside.

Step 10
Season the mackerel lightly inside and stuff each one with rosemary sprigs and garlic cloves (crush them lightly first).

Step 11
Season the outside of the fish.

Step 12
Brush another 2 tablespoons of the remaining oil over the fish, then roll it in the herb and breadcrumb mixture, making sure it clings well.

Step 13
Place them on the hot griddle pan or barbecue and cook for about 4-5 minutes on one side (depending on the size), but make sure they don't burn (turn down the heat if necessary).

Step 14
Turn over and cook for another 4-5 minutes.

Step 15
While the fish is cooking, put the salad leaves in a bowl, season and toss with the vinaigrette (see below).

Step 16
Put the pan with the onions back on the heat to warm through.

Step 17
Check and adjust the seasoning, if necessary.

Step 18
Stir in the diced tomato.

Step 19
Divide this mixture between 4 plates and arrange the salad at one side of it.

Step 20
Lay the fish on top of the onions and drizzle over the remaining olive oil.

Step 21
To make the vinaigrette, put the salt into a bowl, then add the vinegar and leave for a minute so the salt dissolves.

Step 22
Whisk in the olive oil and the water until the vinaigrette emulsifies and thickens.

Step 23
Pour into a bottle, seal and store in the fridge, where it will keep for up to 6 months.

Step 24
It will separate out, so before you use it just shake the bottle.

Step 25
To order a copy for £17 with free UK p&p, click here.