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Fresh Mackerel, served with a Hybrid Sauce Verte Pesto

Recipe by Trish Deseine from Trish's Mediterranean Kitchen

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Mackerel’s a great fish for a weekday supper when you don’t have a lot of time ahead of you and you want something really full of vitamins and nice and fat and juicy and tasty. And I cook it all the time for myself and the kids. And it’s a great fish because it’s cheap, it’s plentiful and it’s sustainable.

Serves 4

Ingredients

4 medium sized mackerel
Olive oil
1 clove of garlic and black pepper
2 good handfuls each basil, flat leaf parsley
A good handful of nuts – your choice, pistachio, pine nuts, hazel nuts or almonds
Juice and zest of one lime

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Method

The mackerel are just gutted to leave them whole. So put some oil on the fish rather than putting it in a pan. There’s rather a lot of olive oil in this recipe and what I’m going to cook with it is a lovely gutsy, feisty, salsa, pesto type sauce that will really whip up the fish. You are going to cook them on the hob, so we put a little bit of salt on them and in they go.
While they are cooking, make the sauce. It’s sort of mixture between a sauce verte, which is a South American recipe and a pesto, which is a recipe from Italy and the south of France.
So, lots of herbs, basil, pistachios. Now you can use any sort of nuts, pine nuts, hazel nuts or almonds. But I like the lovely colour that pistachios give. Some olive oil of course, one clove this time, and some flat leaf parsley. Again, mix and match the herbs. Flat leaf parsley is pretty much a staple for this one, because it does have that lovely fresh taste, but you could also put coriander in here along with the basil. And some lime zest and juice to give it a bit of taste, little bit of pepper and get blitzing, not too much of a purée, it wants to be quite loose and crunchy.
Fish is done, sauce is ready, serve that with a lovely salad and it’s as simple as that.

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