6 mackerel
parsley sprigs to garnish
parsley sprigs to garnish
for the marinade
scant 1/2 (us) cup (100 ml) olive oil
juice of 1 lemon
fresh thyme sprigs
2 bay leaves
parsley stalks
salt and pepper
juice of 1 lemon
fresh thyme sprigs
2 bay leaves
parsley stalks
salt and pepper
accompaniments
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method
1. Rinse the fish inside and out and pat dry on absorbent kitchen paper. Make 3 diagonal slashes in the flesh on both sides of each fish.
2. Mix all the ingredients for the marinade in a shallow dish large enough to hold all the fish in a single layer. Add the mackerel, turning to coat them evenly in the marinade. Cover the dish and marinate the fish for 1 hour.
3. Drain the fish, reserving the marinade, and place on a rack over a grill pan. Grill under moderate heat for 5-7 minutes each side, turning once and basting frequently with the reserved marinade. Serve very hot, garnished with parsley sprigs.
2. Mix all the ingredients for the marinade in a shallow dish large enough to hold all the fish in a single layer. Add the mackerel, turning to coat them evenly in the marinade. Cover the dish and marinate the fish for 1 hour.
3. Drain the fish, reserving the marinade, and place on a rack over a grill pan. Grill under moderate heat for 5-7 minutes each side, turning once and basting frequently with the reserved marinade. Serve very hot, garnished with parsley sprigs.
serving amount
serves 6
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