DOMINIC HOLLAND | GRILL THE GUEST 🔥

Welcome back to Grill the Guest! This time, I’ve invited a very special guest onto the show… my dad, comedian Dominic Holland. We sit down for a proper father-son catch-up as we talk about Dad’s life in comedy, what it’s like being a father as well as our experience at The Odyssey premiere. Alongside all the reminiscing, we’re cooking up a seriously good BBQ: butterflied mackerel with fennel slaw, confit tomato dressing and toasted ciabatta. If you enjoyed the episode, don’t forget to like, subscribe and let me know who you’d like to see me grill next! Ingredients 2 butterflied mackerel fillets 2 slices of ciabatta bread 1 fennel 1/4 hispi cabbage 1/2 red onion Juice of half a lemon Handful of chopped mint Handful of chopped parsley 2 tbsp mayonnaise 2 tbsp creme fraiche 300g cherry tomatoes 5 garlic cloves (lightly crushed) A bunch of thyme Plenty of olive oil 1 tbsp vegetable oil Salt and pepper Method Add the tomatoes into a small saucepan, with the garlic, thyme and season with salt and pepper. Cover with olive oil and place onto a low heat and simmer for 20 minutes. Finely slice the fennel, cabbage, red onion, parsley and mint and place into a mixing bowl. Dress with the mayo, creme fraiche, lemon juice and season with salt and pepper and set aside. Pat the skin of the mackerel dry with kitchen roll and rub over a tsp of vegetable oil. Season with salt and place skin side down on the grill along with a slice of ciabatta. Once the skin is blistered and the fish is cooked 90% of the way. Flip it over and cook for 15 seconds on the other side and get ready to plate. Plate up with a generous portion of the slaw, toasted bread. Scoop out the confit tomatoes and garlic over the bread and finish with the mackerel and enjoy.