Mackerel Bruschetta - A delicious lunch packed with flavour!

I have since I can remember been referred to by my father as a magpie. If it sparkles or glitters I am drawn to it in an unexplainable way, my eyes light up like a child at Christmas and my hand outstretches to touch the shiny bauble before I really know what is happening. Perhaps I have watched Breakfast at Tiffany's one too many times or perhaps I just love pretty, either way by no surprise the process extends to food. With its silver shimmering belly and iridescent stripes the mackerel is definitely a head turner. Now don't go thinking I have turned all shallow for under the surface this fish has just as much if not more to offer. With its rich flavour this is one fish that really can stand up to robust flavours, combine that with its affordability and health benefits from Omega 3 and you really have no excuse not to give this one a go! 

First of all what should you look for when buying Mackerel - Look for fish with shiny bodies and bright clear eyes. The body should be firm and rigid if the fish is fresh and if held by the head the body should not droop. Remember oily fish does not keep as long as white fish so try to use it within 24 hours of purchasing or pop in the freezer until needed.

Ingredients

1 Ciabatta loaf, sliced
1 large garlic clove, peeled

3tbsp olive oil
1 x 400g can borlotti beans, rinsed and drained
100g, 4oz salad leaves of your choice, washed
1tbsp balsamic vinegar

cracked black pepper
A large bunch of flat leaf parsley, roughly chopped
4 mackerel fillets , skin on (fresh not tinned)

Method

Place the sliced ciabatta on a baking sheet and place under a moderate grill turning when golden. Keep an eye on the bread as it will brown quickly. Alternatively you can pop it in a moderate oven for 5 minutes. This will achieve a more crisp finish whereas grilling will provide a crisp surface but retain some of the softness at the center of the slice.

Toss the beans and salad together, drizzle over 1tbsp olive oil, balsamic and season well with salt and pepper.

Mix the parsley with black pepper. Give this a quick stir to combine.

Rub the skinless side of the mackerel fillets with the olive oil and coat with the herb and pepper mix.

Heat a griddle pan or non-stick frying pan, and cook the fish ( skin side first ) for 2-3 minutes each side.

Remove the ciabatta from the oven or grill and rub over with the garlic clove, this will infuse a subtle garlic flavour onto the bread. Arrange the ciabatta slices onto serving plates and drizzle with the remaining oil.

Pile the borlotti bean salad on top of the ciabatta and top each with a mackerel fillets, you can garnish with a slice or two of lemon to add an extra layer of freshness, serve straight away.