Grilled Mackerel with Warm Potato Salad (Sicilian 'Bobbia') by Matthew Fort Recipes

Cooking Time: 30 - 45 mins
Serves: 4   

Ingredients

4 fresh mackerel
4 very ripe tomatoes
50g capers in salt
1 lemon

For the salad:
500g waxy potatoes
500g red & yellow peppers
2 cloves garlic
250ml white wine
Olive oil
Salt & pepper

Instructions

Slash the sides of the mackerel and grill until the skin is crisp & brown, keeping all the juices that run out. Deseed the tomatoes and chop them roughly but do not peel. Rinse the capers thoroughly and drain them. Put the mackerel onto a serving dish and plaster with the chopped tomatoes, scatter with capers, pour over the juices that have flowed out during cooking and squeeze a lemon over the lot.

For the salad:

Peel & cut the potatoes into cubes. Deseed the peppers. Peel & slice the garlic. Add the vegetables to a large frying pan with a little olive oil. Pour over the wine and cook gently, stirring from time to time, until the potatoes are cooked and the peppers are soft. Eat while warm.