Grilled Whole Mackerel
You will need:
4 whole mackerel, gutted
6 large rosemary sprigs
1 head of garlic
30 ml vegetable oil
4 lemons cut into rounds
With a sharp knife, make short slits at 5 cm intervals down the middle of the fish on both sides. Season the fish cavity with salt and pepper. Place lemon rounds and 3 sprigs of rosemary inside the fish cavity. Brush entire fish with vegetable oil, and season with salt and pepper. Top fish with remaining lemon slices and rosemary, and tie fish closed with kitchen string, securing lemon slices to the fish.
Oil grill and check heat. Charcoal fire is medium-hot when you are able to hold your hand 12 cm above it for 3 to 4 seconds. Grill fish for 15 minutes and then carefully turn fish over and grill 15 minutes more, or until cooked through. Place fish on a serving platter and cut away string.
If you can’t grill outdoors, roast fish on an oiled baking sheet in a 220 degree oven. Roast until just cooked through, uncovered, 30 to 35 minutes without turning.
Photography: Sturla Bakken
Food and Styling: Tara Ballantyne