Grilled Mackerel with Courgette

Instructions

1. 1

   Preheat your grill to medium-high heat, about 200°C. Pat the mackerel fillets dry with paper towels and season both sides with half the salt and pepper.

   Tip: Dry fish ensures better grilling and prevents sticking to the grill grates.

2. 2

   In a small bowl, whisk together 4 tablespoons of olive oil, lemon juice, minced garlic, thyme, and red chilli flakes. Set this dressing aside.

   Tip: Making the dressing ahead allows the flavours to meld while you prepare the courgettes.

3. 3

   Toss the courgette strips with 2 tablespoons of olive oil, remaining salt, and pepper. Arrange them in a single layer on the grill.

   Tip: Lay courgettes perpendicular to the grill bars to prevent them from falling through.

4. 4

   Grill the courgettes for 3-4 minutes per side until they develop golden char marks and are just tender. Transfer to a serving plate.

   Tip: Don't move the courgettes too frequently; let them sit to develop colour.

5. 5

   Place the mackerel fillets skin-side down on the grill. Cook for 4-5 minutes without moving them, until the skin is crispy and releases easily from the grates.

   Tip: The fish will naturally release when it's ready to flip.

6. 6

   Carefully flip the mackerel and grill the flesh side for another 2-3 minutes until cooked through. The flesh should flake easily with a fork.

   Tip: Mackerel cooks quickly due to its high oil content; avoid overcooking.

7. 7

   Arrange the charred courgettes and grilled mackerel on serving plates. Drizzle the reserved garlic and herb dressing over both components.

8. 8

   Finish with a scatter of fresh chopped parsley and serve immediately with lemon wedges on the side.

   Tip: Fresh parsley adds a burst of freshness and colour to the finished dish.