Grilled Mackerel with Fennel and Roast Cherry Tomatoes

Cut the fresh fennel sticks off the bulb and set aside. Cut the bulb in 4 and combine it with the tomatoes in a baking tray, tossing with olive oil, lemon juice, salt and pepper. Bake for 30min in a high heat oven, 250C. Put some fennel leaves, one bay leaf and crushed garlic inside each fish cavity. Season the fish with olive oil, salt and pepper. In a very hot heavy based frying pan, grill or barbecue, put one layer of fennel sticks. Lay the mackerel over the steaming stems. Cook for 5-6 minutes each side, until the flesh is opaque and starting to break away from the bones. Serve hotwith the roasted tomatoes and fennel bulbs.