- 4 medim sized mackerel (gutted & rinsed)
- olive oil for drizzling
- Fresh bay leaves
- Salt & pepper
- Massage each fish with a few drops of olive oil. Season the mackerel well, inside and out, with salt and pepper.
- Make sure your BBQ is hot and ready to cook over. Put the grill over the coals and give it a good few minutes to heat up, then lay a thin bed of bay leaves on the hot grill and lay your mackerel on top of that.
- Drizzle a little olive oil over the fish and add a squeeze or two of lemon juice. The bay will crackle and pop over the heat of the fire and release lots of perfumed smoke. It is quite normal to see a few shooting flames at this point, too. Don’t be alarmed; this will only enhance the flavour of the fish.
- Turn the fish after 5 minutes and cook for a few minutes longer, until the flesh is opaque all the way through.
- Serve straight away, with salsa verde, green salad and some potatoes lightly bashed and tossed with oil or butter.
- For a more simple meal, just serve with a lemony mayonnaise and some good bread.
Recipe from River Cottage