Pan-Fried Mackerel with Green Tomato and Lovage Relish

Preparation info
  • Serves


    • Difficulty


Appears in
British Seasonal Food

By Mark Hix

Published 2008

  • About

Green tomatoes have an acidity that works perfectly with the oiliness of mackerel. If you’re a tomato grower, you may well have some green tomatoes on your vines that you could tempt off for this relish, or perhaps you grow one of the heritage varieties designed to be eaten green. If not, your greengrocer might be able to oblige.


  • 4 large mackerel fillets (with skin), or 8 smaller ones, trimmed
  • salt and freshly ground black pepper
  • 1-2 tablespoons plain f


First make the relish. Halve the tomatoes, squeeze out the seeds, then roughly chop the flesh. Heat the rapeseed oil in a pan and gently cook the onion for 4—5 minutes, stirring regularly, until softened. Add the cider vinegar and sugar and simmer, stirring, for a minute.

Add the chopped tomatoes to the pan, season with salt and pepper, and continue cooking for 2—3 minutes, stirring reg