WHOLE MACKEREL OVER COALS WITH GARLIC AND GARDEN LEAVES
For me, cooking these little fish over coals to blacken the skins is the perfect way to eat them. I have spent many hours mackerel fishing off the coast of Cornwall – they will always have a place at my table.
SERVES 6 | PREP 5 MINS PLUS MARINATING COOK 10 MINS | EASY | GF
6 tbsp olive oil
1 lemon, zested and cut into wedges to serve
3 garlic cloves, crushed
1½ tsp dried chilli flakes
2 tbsp chopped flat-leaf parsley
1kg mackerel, cleaned, heads removed sea salt flakes green salad, to serve
1 In a large bowl, combine 4 tbsp of the olive oil with the lemon zest, garlic, 1 tsp of the chilli flakes, 1 tbsp of the parsley and some sea salt flakes and pepper. Add the mackerel, toss to cover and leave to marinate for 30 mins.
Meanwhile, fire up the barbecue. Cook the mackerel directly on the bars of the barbecue for 4-5 mins or until caramelised and charred (or use a griddle pan –
