Chargrilled mackerel with warm new potato, lemon and caper salad

Halve 300g small new potatoes (or cut them into equal-sized pieces), put in a pan of cold, salted water and bring to a boil. Turn down to a simmer and cook for 11 minutes, until a skewer or sharp knife easily pierces the flesh. Drain, season with a splash of olive oil and a little salt and pepper, then pan fry them

Meanwhile, heat a griddle (or barbecue) to a very high heat; it should be smoking hot. Griddle 2 lemon quarters until lightly blackened and caramelised. At the same time, griddle a red chili, turning it so it chars all over.

While those are cooking, finely chop 1 fat clove of garlic, then put 1 tbsp capers on the chopping board and chop them both together. Once the chili is blackened all over, cut away and discard the stalk, add the flesh to the board and finely chop with the capers and garlic. 

Roll up the leaves of 1/2 bunch of basil and finely shred. Put the caper mix and basil in a small bowl with three or four tablespoons of olive oil. 1/4 tsp smoked paprika and a few grinds of pepper, squeeze in the juice of 1/2 lemon and stir.

Season 4 filets of  mackerel with salt and pepper, drizzle a tablespoon of olive oil over them and rub all over. Cook the fish on the griddle (or barbecue) for three to five minutes on each side, until a skewer slides easily into the thickest part of the fish.

Serve the fish with the potatoes alongside and the caper dressing drizzled over everything. Finally squeeze 1/2 ripe tomato over each plate

(Click here for Thomasina Miers' original recipe)

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