Preparation Time: 85 Minutes
4 large mackerel fillets
salt, Hela pepper black ground
1 lemon to serve
For the marinade:
1 red chilli chopped
1 tbsp. fine capers, drained and finely chopped
2 tbsp olives, plus a little more for the grill grid
For the salad:
1 fennel tuber in fine slices
250g cherry tomatoes, halved
2 red chillies, seeded
½ bunch chives
1 large handful of flat parsley
4 dill stems, chopped
2 tbsp olive oil
Juice from ½ Lemon
1 clove of garlic finely chopped
- For the marinade, mix the chillies, capers, olive oil and lemon juice in a large bowl. Salt and pepper the mackerel fillets on both sides and add to the marinade. Turn the fish around in the marinade, cover the dish and put in the fridge for 1 hour.
- Heat the grill and coat the grill with oil. Grill the mackerel fillets with the skin side down for 2-3 minutes or until the skin side is browned and crispy. Turn gently and grill again for 2-3 minutes, brushing the side of the skin with marinade. Carefully lift off the grill and leave to rest on a warm plate covered for 4 minutes.
- For the salad, place all the ingredients in a large bowl and fold carefully. Cut the lemon into slices and serve with the fish and salad.