Ingredients
- 2 Mackerel sliced in half and gutted
- Juice of a lemon
- 2 tablespoons olive oil
- 3 cloves garlic, crushed
- Sprigs of Rosemary
- Sea salt & ground black pepper
- Birds eye chillies to scatter (optional)
- Lemon wedges to serve
Instructions
- Remove any stray bones with tweezers, and place the fillets in a large shallow dish.
- Whisk together the lemon juice, olive oil and crushed garlic with a pinch of salt and pepper. Pour the mixture over the fish and coat the mackerel fillets. Cover the dish and leave to marinate for 15-20 minutes.
- Heat a ridged griddle pan. Cook the fish fillets in batches for 2-3 minutes on each side skin side first.
- Take care when turning to ensure that the skin is released from the pan and does not stick.
- Transfer the fish to a serving slate.
- Sprinkle with sprigs of rosemary and with wedges of lemon to squeeze over.
- Serve with a cheeky bottle of Sauvignon Blanc >>>>>>>
