Prep time:

Cooking time: 25 minutes

Total time:

Serves: 4

For the dressing:

1 zest and juice of an unwaxed lemon

2 garlic cloves, peeled and crushed/grated

½tsp chilli flakes

1tbsp extra-virgin olive oil

For the mackerel:

4 mackerel fillets, skin left on

2 lemons, sliced 

½tbsp olive oil

small bunch of herbs (eg parsley, chives, chervil) to garnish

It is the height of the mackerel season around our shores and this is such a tasty and very healthy fish, really easy to prepare and served on a simple dish of colourful Mediterranean vegetables.

1. Pre-heat the oven to 180°C (gas 6). Place the washed and prepared vegetables in a baking tray, drizzle on the olive oil and scatter oregano. Mix to coat the vegetables in oil and herbs and roast in the oven for around 20-25 mins, turning occasionally. 

2. Brush the mackerel fillets with a little oil, scatter sliced lemons on and around the fish (lemon will help counteract the oiliness of the fish) and grill, skin-side up for 5 minutes, then turn and grill for a further 2 minutes.

3. Make the dressing in a large bowl. Once the vegetables are ready, tip them into the bowl and combine with the dressing. 

4. Serve the mackerel on a bed of the vegetables.

Shot on location in Jo Arnell’s glorious garden in Woodchurch, Kent. Find out more about her gardening courses and workshops at hornbrookmanor.co.uk

  • words:
  • pictures: David Merewether

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