- Serves: 4
4 whole mackerel
1 lemon, sliced
4 sprigs flat leaf parsley
4 tbsp (60 mL) olive oil
1 tsp (5 mL) coarse sea salt
1 tsp (5 mL) fresh ground pepper
Spread a sheet of aluminum foil on the barbecue grill. Bring the grill to medium heat, about 325°F to 350°F (160°C to 180°C).
Gut each mackerel. Place one or two lemon slices and a sprig of parsley in the belly. Rub the skin of each fish with olive oil; sprinkle with salt and pepper on both sides.
Place on grill and cook for about four minutes per side.