Mackerel with salsa verde
There are few fish which taste as good as fresh mackerel. Having moved back to Devon the summer months offer an abundance of them always competitively priced. This recipe is very simple with just seasoning and a sprig of rosemary to just take the flavour to another level. The salsa verde is the perfect companion, the tartness of which perfectly compliments the richness of the fish. Serve with a simple salad and potatoes cooked the way you like best.
Servings: people
Ingredients
- 2 whole Mackerel (£1.00)
- 13 grams Fresh parsley chopped (£0.26)
- 13 grams olive oil
- 1 cloves garlic peeled & diced (£0.03)
- 13 grams capers chopped
- 13 grams Tarragon peeled & diced (£0.52)
- Salt & Pepper
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Prep Time: 15 minutes
Cook Time: 10 minutes
- Season the Mackerel. Rub salt & pepper into the cavity and brush olive oil over the skin. Grill under a medium for 4 minutes on each side. The skin will start to bubble and brown. Remove from heat and stand for 2 minutes.
- The salsa verde can be made before and stored in the fridge but only takes a couple of minutes to prepare. Just mix the remaining ingredients together in a food processor or by hand.
- Drizzle on top of the mackerel. Serve with fried potatoes and a tomato and red onion salad which works perfectly with the fish.
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