INGREDIENTS
2 Mackerel sliced in half and gutted
Juice of a lemon
2 tablespoon olive oil
3 cloves garlic, crushed
Salt and pepper
Chopped parsley
Lemon wedges to serve (optional)
INSTRUCTIONS
1. Rinse the mackerel fillets and pat dry. Remove any stray bones with tweezers, and place the fillets in a large shallow dish.
2. Whisk together the lemon juice, olive oil and crushed garlic with a pinch of salt and pepper. Pour the mixture over the fish and
turn the mackerel fillets to coat. Cover the dish and leave to marinate for 15-20 minutes.
3. Heat a ridged griddle pan over a medium-high heat. Cook the fish fillets in batches for 2-3 minutes on each side. Cook the
skin-side first, and take care when turning to ensure that the skin is released from the pan and does not stick.
4. Transfer the fish to a serving slate. You may want to keep the grilled mackerel warm in a low oven while you cook the remaining
fillets.
5. Serve sprinkled with chopped parsley, and with wedges of lemon to squeeze over.