Barbecued Mackerel with Amalfi Lemon and Rosemary

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from Brixton Village

By Miss South

Published 2014

  • About

Mackerel is an underrated fish. Not only does it have beautiful markings, it’s inexpensive and abundant. The oily flesh is very good for us and it takes strong flavours well. Amalfi lemons come from the south coast of Italy and are the finest lemons in the world. If you can’t get them, use good quality unwaxed organic lemons instead.


  • 4 fresh whole mackerel, gutted and washed
  • 4 bay leaves
  • 4 sprigs fresh rosemary


Light your barbecue, allowing the coals to become white and covered with a fine layer of ash. If you don’t have a barbecue or the weather isn’t good enough, heat the oven to 180°C.

Lay your mackerel on a large baking tray and stuff the cavity of each with a bay leaf, a sprig of rosemary, two sprigs of thyme, some sliced garlic and fresh chilli and about three slices of Amalfi lemon.