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Grilled mackerel with Mediterranean vegetables

Grilled mackerel with Mediterranean vegetables
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

This healthy and colourful grilled mackerel recipe is packed full of flavour and super simple to make.

By Philippa Davis

Shopping list

Ingredients

For the dressing

  • 1 unwaxed lemon, zest and juice
  • 1 small garlic clove, peeled and finely grated
  • 1 tbsp extra-virgin olive oil
  • pinch chilli flakes

For the Mediterranean vegetables

  • 1 red pepper, deseeded and sliced into 1cm/½in thick strips
  • 1 yellow pepper, deseeded and sliced into 1cm/½in thick strips
  • 150g/5½oz cherry tomatoes, washed and left whole
  • 1 small red onion (about 40g/1½oz), thinly sliced
  • 1 tbsp olive oil
  • small bunch parsley, roughly chopped
  • small handful basil, roughly chopped
  • handful rocket
  • 80g/3oz stoned green olives, roughly chopped

For the mackerel

  • 4 mackerel fillets (about 300g/10½oz total weight), deboned, skin left on
  • ½ tbsp olive oil

Method

  1. Preheat the grill to high (approximately 250C) and line your grill tray with kitchen foil.

  2. To make the dressing, whisk together all the dressing ingredients in a large mixing bowl. Season with a little salt and pepper, then set aside.

  3. For the vegetables, toss together the peppers, tomatoes and onion with the olive oil in a separate bowl. Season with salt and pepper.

  4. Spread the vegetables in a single layer across the grill tray. Place under the grill and, moving the vegetables around often, cook for about 20 minutes, or until the vegetables have taken on a little colour and have softened.

  5. Once cooked, and while still hot, tip into the bowl of dressing and mix. Leave the grill tray lined with the foil.

  6. For the mackerel, lightly score the skin-side of the mackerel fillets (this will stop it curling up), rub with the olive oil and season with salt and pepper.

  7. Place the mackerel skin-side up on the grill tray and cook for 5 minutes or until just cooked through.

  8. Mix the parsley, basil, rocket and olives through the warm vegetables then divide between serving plates. Top with the cooked mackerel and serve.