• 1 lemon, halved
  • olive oil
  • 1 clove garlic, crushed
  • a handful green olives, pitted and quartered
  • a handful parsley
  • 4 mackerel, gutted and cleaned


  • STEP 1

    Squeeze the juice from the lemon and save it. Halve the lemon again, then scrape out and discard the flesh. If there’s a thick pith on the peel, slice away half. Cut the peel into dice.

  • STEP 2

    Heat the oil in a pan, add the lemon and stir until it starts to caramelise around the edges. Tip into a bowl and add the garlic and olives. Add more olive oil and a little lemon juice and season. Leave to sit for 2 hours. Then stir in the parsley.

  • STEP 3

    Cut slashes in each side of the fish and grill or barbecue for about 4 minutes each side. Serve with the lemon salsa.


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