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Mackerel; Grilled - Recipe

This very under-rated fish is possibly only neglected because it's so cheap, particularly if you live near a fishing port. It's very easy to grill, and the worry of any lingering smells can be greatly reduced by loosely lining the grill pan with a tin foil base. This will also trap the delicious juices, which can be poured over the finished dish.

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Equipment needed: A baking tray, or similar, that fits under your grill - loosely lined with tin foil

Ingredients for 4 people:

4 fresh Mackerel (about 180gr/ 6 oz) each, cleaned and headed by your fishmonger

4 slices of Lemon

4 sprigs of Rosemary (optional)

Salt and freshly-ground Pepper

1 Lemon, cut into 4 wedges, for serving


1. Wash the fish inside and out, then pat the fish dry with kitchen paper. Season the fish inside and out with salt and pepper and insert a lemon slice and a sprig of rosemary (if using) into each cavity.

2. Make 3 or 4 deep cuts, right down to the bone, on each side of the fish.

3. Prepare your grill tray with tin foil and heat the grill, giving it time to get really hot.

4. Grill the fish for 3 minutes on each side on your prepared tray, or until a small sharp knife comes out clean when inserted into the thickest part of the fish.

Serve with a wedge of lemon, and perhaps a mixed salad.

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