Prue Leith served up tasty mackerel fillets with slow-roasted tomatoes, strawberries and flatbread on Prue Leith’s Cotswold Kitchen.
The ingredients are: 450g tomatoes, halved horizontally, 250g baby plum or cherry tomatoes, 350g strawberries, stalks removed and halved, 1 garlic clove, crushed, 3 tbsp olive oil plus extra for brushing, 8 fresh mackerel fillets, skin on, Juice of ½ lemon, salt and pepper to season.
Basil leaves to serve.
See recipes by Prue in her book titled: Prue: My All-time Favourite Recipes
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