Grilled mackerel with tomato and preserved lemon salad

Method

1. Heat the grill to medium-high and line a baking tray with foil. Put the frozen mackerel fillet on the tray, skin-side down. Rub all over with the ground spices and season with salt and pepper. Grill for 4-5 minutes, then turn and grill for 4-5 minutes more until cooked through and the skin is crisp.
2. Meanwhile, run the cut sides of the garlic around the inside of a shallow serving bowl, then discard. Add the tomatoes, basil, preserved lemon, grated lemon zest and juice to the bowl, along with the salad leaves and a little salt and pepper. Mix well, then serve the mackerel with the salad and the lemon wedge for squeezing, if you like.