Devilled mackerel with heritage tomatoes & shaved fennel

Serves 4

A large punnet heritage tomatoes
4 whole mackerel
1 bulb fennel
Handful chervil

Dressing

120ml olive oil
2 tbsp good quality white wine vinegar

Devilled paste for mackerel

40g butter
1 tsp caster sugar
1 tsp English mustard powder
1 tsp Cayenne pepper
1 tsp paprika
1 tsp ground coriander
2 tbsp red wine vinegar
1 tbsp ground black pepper
2 tsp salt

For the devilled paste, melt the butter and then combine all the other ingredients. (The paste can be made a couple of days in advance, refrigerated and then bought back to room temperature before using.)

Using a sharp knife, score the mackerel at 2cm intervals along both sides. Rub the devilled paste over the whole mackerel and oven bake the mackerel for 10 minutes at 180°C, until the fish is firm and cooked through.

Slice the tomatoes, dress and season. Shave the fennel into thin strips with a mandolin, dress and mix in the chopped chervil.

To serve, place the whole fish on plates and arrange with the tomatoes and a handful of shaved fennel.