A great tasting meal for four for under a tenner.


  • 4 mackerel fillets
  • 4 tomatoes
  • 2 large onions
  • tsp dried thyme
  • tsp sugar
  • 200 g rocket
  • olive oil
  • 100 ml balsamic vinegar
  • flour
  • 100 g butter
  • 1 packet puff pastry
  • seasoning


  • To make the tart, finely slice the onions and cook on a low heat for 1 hour with butter and dried thyme.
  • Roll out the puff pastry and cut strips 2 – 3 inches in width.
  • Spread the onions onto the pastry and cook at 180°C for 12 mins.
  • When cooked allow to cool on a wire resting rack.
  • For the tomatoes, cut each tomato into 5 slices and spread out on a baking tray. Sprinkle with olive oil, salt, sugar and balsamic vinegar.
  • Put the tomatoes in the oven at the lowest setting for 1 hour.
  • When tomatoes are cooked place them carefully on top of the onion tart ready to be reheated for serving.
  • Lightly dust the mackerel skin side with flour and season just before you fry the fillet in a hot pan.
  • Cook for 11/2 – 2 mins either side.
  • Reduce some balsamic in a small saucepan by half and allow to cool.
  • To serve, put the tarts back in the oven to heat up, dress your rocket leaves with reduced balsamic vinegar and olive oil and a few twists of black pepper.
  • Place each tart in the centre of each plate topped with fish and then rocket.
  • Drizzle balsamic dressing around.

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