Bread/Cakes Fish Italian Starters

Mackerel crostini


  • 8 Mackerel fillets
  • 6 Vine-ripened tomatoes
  • Handful of parsley, chopped
  • 12 Slices of ciabatta
  • 1 Garlic clove, peeled
  • Maldon sea salt and black pepper
  • Good quality extra virgin olive oil
  • 1 Lemon, cut into wedges


Preheat your grill to the highest setting.

Grill the bread on both sides until lightly toasted. Rub each slice on one side with garlic and then drizzle with olive oil. Set aside.
Chop the tomatoes quite finely. Season.

Rub olive oil on both sides of each mackerel fillet and season both sides with salt and pepper. Grill on both sides until just cooked. Remove from grill, drizzle with more olive oil, squeeze over the lemon and scatter with parsley.

To serve, pile some tomatoes on each crostini and top with flakes of mackerel.
Enjoy with a glass of very chilled sauvignon blanc. Preferably sitting on a terrace in a hot country watching the sun set. Or at home in front of the TV.

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