I must emphasize that the mackerel used for verat are small and superlatively fresh, blue-black. Cooked by Anita in the garden at Vendrell:
Clean, decapitate and carefully open out the fish (as described), removing most of the backbone but leaving 3 cm or so at the tail end. Lay the opened fish on a board and sprinkle each with paprika, black pepper, salt, sliced garlic and chopped parsley. Squeeze lemon juice over them, cover them and leave them for two hours before grilling. Grill on a fierce fire, using a hinged double grill, on both sides for a few minutes. Served on their own, followed by a green salad.