Peppery horseradish, chilli and zingy lemon make the perfect accompaniment for rich mackerel fillets in this easy recipe.
Slash the mackerel twice on each side, and place a little chilli in each cut. Season with black pepper and rub with the olive oil.
Place the fish under a hot grill (or on a barbie – weather permitting). Cook for 5-7 minutes each side or until the skin is crispy and the fish is cooked through.
Meanwhile mix the spring onions, horseradish, dried chilli and rosemary, then add the lemon juice and a dash of water to give a pouring consistency.
Drizzle over the mackerel and serve with new potatoes with skins on and fresh salad.
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