• 150–200g (5½–7oz) ripe cherry tomatoes, on or off the vine
• 2 bay leaves
• 3 or 4 thyme sprigs
• 2 large marjoram sprigs
• 2 or 3 garlic cloves, peeled and sliced
• 2 tablespoons extra-virgin olive oil
• 1 knob of butter
• 1 large mackerel, filleted, skin on
• salt and freshly ground black pepper

Heat the oven to 200°C/400°F/gas mark 6.

Place the tomatoes in a small roasting tin or baking tray with the herbs, garlic and olive oil and season well with salt and pepper.

Place in the hot oven and cook for 15–20 minutes, until the tomatoes are splitting and lightly blistered. Remove from the oven and set aside.

Heat a medium non-stick frying pan over a medium–high heat. Add the butter, then the two mackerel fillets, skin-side down. Cook for 2–3 minutes, until the fillets are almost cooked through, then flip the fish over and switch off the heat. The fillets will cook through in the residual heat of the pan.

Divide the roasted tomatoes equally between two warm plates, then serve the mackerel alongside, trickled with a spoonful or two of the herby, garlicky juices.