Pan-Fried Mackerel with Fresh Tomatoes & Pomegranate - Ainsley Harriott

Ingredients

• 4 mackerel fillets, skin lightly scored
• 1 tbsp olive oil
• sea salt and freshly ground black pepper
• 3-4 large ripe vine or heritage tomatoes, sliced into ¼ inch circles
• 6 cherry tomatoes, halved
• ½ small red onion, thinly sliced
• seeds from half a pomegranate
• handful of basil (and or mint) leaves
• flaky sea salt
• For the Dressing
• juice of 1 lime
• ½ tsp cumin seeds
• pinch of pul biber
• 1 tablespoon of extra-virgin olive oil