Mackerel with lemon salsa
Grilled or barbecued mackerel is easy to cook, economical to buy and full of flavour. Here it is served with a punchy lemon and olive salsa. Sustainable mackerel is one of the easier fish to find – look out for MSC-certified ones from Cornwall
- 1 lemonhalved
- olive oil
- 1 clove garliccrushed
- a handful green olivespitted and quartered
- a handful parsley
- 4 mackerelgutted and cleaned
Nutrition: per serving
- kcal483
- fat38.2g
- saturates7.2g
- carbs0.5g
- fibre0.5g
- protein34.2g
- salt0.79g
Method
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.
