Ingredients: Per 4 servings
Drizzle the mackerel fillets with oil and grill them. Peel and cut the potatoes into wedges and fry them in the oil. Toast the bread croutons and, when nicely golden and still hot, spread them with the butter flavored with anchovy. Arrange on a serving plate and put on top of each a mackerel fillet. Garnish the center with the fried potato wedges and serve accompanied with a hot, tasty tomato sauce on the side.