Sundays can be maddening. They’re made for not doing much but invariably end up with the pre-monday rush of boring chores like ironing work clothes, doing the weekly shop and cleaning the house. I’d much rather spend the day sitting in the garden (on the rare occasion when sunshine occurs at the weekend), drinking a few beers and generally doing as little as possible. Because I was feeling a bit lazy today and didn’t want to go get lunch from the supermarket I knocked up this quick fishy feed instead.
I often have a tin of mackerel or sardines in the cupboard just for occasions like this. I often just make do with having it on toast but it’s a bit boring to be honest. Looking in the fridge I discovered the last of our courgette harvest, a few cherry tomatoes and some shallots that were on their last legs. That’s more like it I thought.
The courgettes and tomatoes go really well with the fish and this makes a great summer lunch or a quick simple dinner if pushed for time. I often have a variation on this if I’m late home from training and can’t be bothered doing any serious cooking.
Serves 1
1 small tin of mackerel fillets in oil (obviously some fresh fillets would work as well)
1 courgette, sliced
2 shallots, sliced
3 cherry tomatoes, halved
2 slices of bread, lightly toasted
Tabasco sauce
Olive oil
Salt and pepper
This couldn’t be easier. Drain the oil from the mackerel, flake with a fork and spread it onto the toast.
Arrange the courgettes, tomatoes and shallots over the top of the fish.
Lightly season, sprinkle a few drops of tabasco over the top and drizzle with olive oil.
Grill for a few minutes until the courgettes have started to soften.
Mince and Skirlie 