, (weight after scaling & filleting)
Salt and Black Pepper
x A small handful of washed Rocket Leaves
x A small handful of washed Watercress
x large Cos Lettuce Leaf
x sprig of Flat Parsley
1. First make the lemon oil - this is simply a case of peeling the zest off three lemons with a potato peeler and placing it in the oil for at least 24 hours. (To make this in bulk just fill a washed wine bottle with lemon zest, pour in the oil and seal with a cork…it's great drizzled on pasta, salads etc).
2. Oil your fillets of mackerel with a little lemon oil, season with salt and black pepper and cook under a hot grill for 4-5 minutes with the skin side up to crisp.
3. Now arrange the salad on a large plate with the Cos in the middle and the sliced tomato around the sides, then lightly pile the watercress and rocket on top. Gently place the grilled fillets on top, slightly crossing over each other. Finally drizzle with lemon oil and sprinkle with capers. Serve with a wedge of lemon and a sprig of flat parsley for garnish.
Alternatively if the weather is fine why not fire up the barbeque and cook your mackerel over some glowing charcoal.