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Barbecued Mackerel with Amalfi Lemon and Rosemary
- Serves
4
- Difficulty
Easy
By Miss South
Published 2014
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.
Ingredients
4 4 4 sprigs
Method
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.
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