Serves 4

Ingredients:
4 whole mackerel, scaled and gutted
1 garlic clove, peeled and sliced
4 tbsp chopped fresh parsley
8 lemon slices

Filling:
4 spring onions, trimmed and chopped
3 tbsp roughly chopped pine nuts
3 tbsp chopped fresh parsley
zest of 1 lemon
1 garlic clove, peeled and chopped

Garnish:
1 handful mixed salad leaves
6 cherry tomatoes, halved
quarter of a cucumber sliced
half a yellow pepper, deseeded and finely sliced
4 lemon wedges

Method:
Preheat the grill as high as possible. Cover the grill pan in aluminum foil.

With a sharp knife make two incisions in the side of each mackerel.

Fill the incisions with garlic and parsley and place on the tray.

Combine the filling ingredients together in a small bowl and use to

stuff the cavity of the fish.

Arrange the lemon slices over the fish. Place under the hot grill and cook for 3-4 minutes.

Turn the mackerel over and repeat on the second side.

Remove from under the grill and allow the fish to rest for 5 minutes.

Divide the salad garnish ingredients and lemon wedges (for squeezing) between 4 plates, add the mackerel and serve.

This recipe is owned and copywritten by Gillian McKeith. Copyright 2005.