Fresh Mackerel or Sardines on Toast
This dish is rooted in Canadian coastal life — simple grilled fish on rustic bread with a squeeze of lemon. In Atlantic Canada, mackerel is one of the most accessible catches, often hooked right from wharves in summer and fall. Families in Newfoundland, Nova Scotia, and the Gulf of St. Lawrence would fill buckets, then head home to fry or grill the catch. Served here on toast with tomato and rocket, it’s rustic, nourishing, and a reminder of how Canadians cook with the season and the sea.
Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 4
Ingredients
4 fillets fresh mackerel or sardines, cleaned and deboned
4 slices sourdough bread
2 tbsp olive oil, plus extra for drizzling
2 ripe tomatoes, sliced
2 cups fresh rocket (arugula)
Juice of 1 lemon
Sea salt & freshly ground black pepper, to taste
Method
Preheat a grill pan or barbecue to medium-high heat. Brush fish fillets lightly with olive oil and season with salt and pepper.
Grill fish skin-side down for 2–3 minutes, then flip and cook another 1–2 minutes until just cooked through. Remove and set aside.
Brush sourdough slices with olive oil and grill until golden and crisp.
To assemble, place grilled bread on plates, top with tomato slices, rocket, and a piece of fish.
Drizzle with olive oil and a squeeze of lemon, season with extra salt and pepper, and serve immediately.
Variations
East Coast Classic – Swap tomatoes for sliced cucumber and add a dollop of tartar sauce.
Mediterranean Twist – Use sardines, then finish with capers and fresh parsley.
Smoked Version – Try smoked mackerel on rye bread with pickled onions for a heartier flavour.