Grilled Mackerel with Rocket

Instructions

1. 1

   Pat the mackerel fillets dry with paper towels and place on a clean cutting board. Season generously on both sides with sea salt and freshly ground black pepper.

   Tip: Drying the fish ensures a better crust when grilling.

2. 2

   Heat your grill or grill pan to medium-high heat for about 5 minutes until it's hot. Lightly oil the grill grates to prevent sticking.

   Tip: Test the temperature by holding your hand 10cm above the grill—you should only be able to hold it there for 2-3 seconds.

3. 3

   In a small bowl, combine minced garlic, chopped parsley, lemon zest, and red chilli flakes with 2 tablespoons of olive oil. Set aside.

   Tip: This herb oil can be made while the grill is heating.

4. 4

   Place the mackerel fillets skin-side down on the hot grill. Cook for 5-6 minutes without moving them, until the skin is crispy and releases easily from the grates.

   Tip: Resist the urge to flip or move the fish—let the heat do the work.

5. 5

   Carefully flip the fillets and cook for another 2-3 minutes on the flesh side until cooked through but still moist inside. The flesh should flake easily when tested with a fork.

   Tip: Don't overcook mackerel as it can become dry; it cooks quickly due to its natural oils.

6. 6

   Transfer the grilled mackerel to a serving platter and immediately brush with the herb-infused olive oil and squeeze fresh lemon juice over the top.

   Tip: Apply the oil while the fish is hot so it soaks in better.

7. 7

   Arrange the fresh rocket on a serving plate or around the mackerel fillets. Scatter the rinsed capers over the top.

   Tip: The warm fish will lightly wilt the rocket leaves, adding nice flavor complexity.

8. 8

   Finish with the remaining 2 tablespoons of olive oil drizzled over the rocket, a pinch of sea salt, and serve immediately with lemon wedges on the side.

   Tip: Serve right away while the fish is warm and the rocket is still crisp.