Ingredients

• 4 whole headless mackerel
• 1 lemon, zest grated, half juiced, remainder cut into wedges to serve
• 4 lemon thyme, finely chopped
• 2 tbsp olive oil
•   freshly ground black pepper

Method

1. Preheat the grill to high.
2. Put 4 whole, headless mackerel on a large baking sheet. Cut three slashes in the side of each one.
3. Grate the zest of 1 lemon, finely chop 4 lemon thyme sprigs and sprinkle both over the fish.
4. Drizzle with 2 tbsp olive oil, season with freshly ground black pepper and squeeze over the juice from half the lemon.
5. Put the mackerel under the grill for 5–6 minutes until cooked through.
6. Serve with couscous, a green salad and lemon wedges to squeeze over.

Notes