4 small mackerel, about 250 g (9 oz) each, heads removed, gutted and cleaned
pepper, to taste
2 lemons, thinly sliced
2 garlic cloves, skinned and finely chopped
1 tbsp (15 ml) chopped fresh oregano or 1 tsp (5 ml) dried
1 tbsp (15 ml) olive oil
fresh oregano, to garnish
pepper, to taste
2 lemons, thinly sliced
2 garlic cloves, skinned and finely chopped
1 tbsp (15 ml) chopped fresh oregano or 1 tsp (5 ml) dried
1 tbsp (15 ml) olive oil
fresh oregano, to garnish
for the yogurt sauce
1 egg yolk
2/3 cup (150 ml) 1/4 pt Greek strained yogurt
finely grated rind of 1 lemon
1 tbsp (15 ml) capers, roughly chopped
2/3 cup (150 ml) 1/4 pt Greek strained yogurt
finely grated rind of 1 lemon
1 tbsp (15 ml) capers, roughly chopped
method
1. Season the mackerel with pepper inside and out.
2. Place the lemon slices, garlic and oregano in the cavity of each fish.
3. Make three shallow cuts on both sides of each of the fish.
4. Brush the fish with oil and cook under a medium grill for 12-15 minutes, until the flesh flakes easily when tested with a fork, gently turning the fish carefully halfway through cooking.
5. Meanwhile, make the sauce. Beat together the egg yolk and yogurt, then add the lemon rind and capers.
6. Arrange the fish on a dish. Garnish with oregano. Serve with the sauce.
2. Place the lemon slices, garlic and oregano in the cavity of each fish.
3. Make three shallow cuts on both sides of each of the fish.
4. Brush the fish with oil and cook under a medium grill for 12-15 minutes, until the flesh flakes easily when tested with a fork, gently turning the fish carefully halfway through cooking.
5. Meanwhile, make the sauce. Beat together the egg yolk and yogurt, then add the lemon rind and capers.
6. Arrange the fish on a dish. Garnish with oregano. Serve with the sauce.
serving amount
serves 4
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