Zest and juice the lemon
In a wide pot, gently toast the spices over a low heat until fragrant, add the white wine vinegar, lemon juice, zest and olive oil and infuse for 5 minutes.
Peel the shallots, garlic and carrot leaving whole.
Using a mandolin, slice the fennel, shallot, garlic and carrot into approximately 3 mm thick slices,
reserving any fennel leaves.
Add to the vinaigrette, season with maldon salt and cook over a low heat under a cartouche until tender but still firm.
Preheat an oven to 200*
Cut the cherry tomatoes into sprigs of 3, still connected by the stem
Arrange on a roasting tray, drizzle with olive oil and season with salt and pepper
Roast in the oven until the skins blister
Preheat an oven to 240* grill
Lightly oil a baking sheet with olive oil and season.
If necessary, remove the pin-bones of the mackerel fillets by gently slicing on either side of the row of bones, taking care not to cut through the skin.
Place the fillets skin side up on to the seasoned tray.
Lightly coat with olive oil and season.
Grill the fish until the flesh sets and the skin begins to color.
Scoop a spoon of the vegetables with a slotted spoon into the center of each plate.
Lay a mackerel fillet skin side up on each, serve with a sprig of the roasted tomatoes and a drizzle of the extra dressing.
Serve with crusty bread
«For extra flavor try char grilling the skin side of the fillet and finishing in the oven on piles of the escabeche so that the dressing can sabsorb into the fish»