Grilled Mackerel 'Sandwich' with Pistachio Pesto

This makes a wonderful picnic dish when stuffed into pittas, but if I were serving it at home, I would pile it up on a plate and turn it into something altogether more special.

Preparation time :	15 minutes
Cooking time :	1 hour 30 minutes
Total time :	1 hour 45 minutes

Serves: 4

Ingredients

2 medium tomatoes
1 tsp light muscovado sugar
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
4 mackerel fillets, about 100g each
4 pittas
150g thick Greek yogurt
4 tbsp olive oil
1 lime, cut into wedges

Pesto
40g pistachio nuts, shelled   - Waitrose Wholesome Almonds (44)/Brazil Nuts (45)/Cashews Nuts (40)/Pistachios (57) - 3 FOR 2, MIX AND MATCH
10g coriander, roughly chopped
10g mint, roughly chopped, plus a few leaves to decorate
10g flat-leaf parsley, roughly chopped, plus a few leaves to decorate
1 lime, finely grated zest and 2 tbsp juice
1 small mild chilli, seeded and roughly chopped
1 garlic clove, crushed

Method

1. Preheat the oven to 140°C/gas 1. Cut the tomatoes in half along their 'belly' and place on a roasting tray, skin-side down. Scatter with the sugar and 1 crushed garlic clove; season and drizzle over 1 tbsp olive oil. Cook for 1 hour 30 minutes or until the tomatoes are dried but still juicy.
2. Meanwhile, make the pesto (try to do this as late as possible before serving; the pesto tends to discolour, though the flavour is not affected by this). Put the pistachios in a blender and process until fine. Add the remaining pesto ingredients and blend again. Taste and adjust the seasoning.
3. Debone the mackerel fillets. Rub with the remaining 1 tbsp olive oil and season well. Heat a ridged griddle pan or barbecue and cook the fish skin-side down for 4–5 minutes until cooked through.
4. Grill the pittas for 1–2 minutes, then place each on a serving plate. Mix the Greek yogurt with the remaining crushed garlic and spoon it over, then top generously with the pesto. Place a mackerel fillet and a tomato half on each pitta. Scatter over some mint and parsley and serve with the lime wedges. Alternatively, just stuff everything inside the pitta for a picnic.

Drinks recommendation

Authentically dry vinho verde is light enough to quaff but also has enough vivacity to cut the mackerel’s richness.