Whole mackerel over coals with garlic recipe
At the very heart of chef Emily Scott’s cooking philosophy is a belief that food should be simple, beautiful and make a star of local ingredients. This fuss-free ethos is felt across the menu at her restaurant in Cornwall, and is very much at the centre of her latest cookbook, Time & Tide.
Emily’s recipe for charred whole mackerel, which features in the book, is a delicious example of this meaningful approach to cooking. The fresh fish is first marinated in garlic, lemon zest, chilli and herbs, before being seared over hot barbecue coals until the skin starts to char.
"For me, cooking these little fish over coals to blacken the skin is the perfect way to eat them," explains Emily. The piquant flavours, lemony undertone and hint of heat from the chilli complement the fish perfectly; served with a leafy green salad and extra lemon wedges for squeezing, this is coastal food at its finest.
Things to note:
The mackerel needs to marinate for 30 minutes.
If you prefer, sardines can be used as an alternative to mackerel.
Instead of grilling on the barbecue, the fish can be roasted in a hot oven.
For even quicker cooking, ask your fishmonger to butterfly fillet the fish.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 6 tbsp olive oil
- 1 lemon, zested
- 3 garlic cloves, crushed
- 2 tbsp chilli flakes
- 2 tbsp flat-leaf parsley, roughly chopped
- 1 kg mackerel, cleaned and heads removed
- 1 pinch Cornish sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Fish
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- In a large bowl, combine 4 tbsp olive oil with the lemon zest, garlic, 1 tsp chilli flakes, 1 tbsp parsley and a pinch of salt and pepper.
- Add the mackerel, toss to coat and leave to marinate in the fridge for 30 minutes.
- Meanwhile, fire up the barbecue. Cook the marinated mackerel directly on the bars of the barbecue for 4-5 minutes, until caramelised and charred (or use a griddle pan, just ensure it is really hot, as this will prevent the fish from sticking).
- Transfer the mackerel to warm serving plates. Drizzle with the remaining olive oil and sprinkle with the remaining 1/2 tsp chilli flakes and 1 tbsp parsley.
- Serve with a leafy green salad and lemon wedges.
Recipe adapted from Time & Tide: Recipes and stories from my coastal kitchen by Emily Scott. (Hardie Grant). Photography by: Kristin Perers.
Time & Tide: Recipes and stories from my coastal kitchen.
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