For a simple, light and tasty dinner, there's nothing like a good baked mackerel! Accompanied by melting potatoes and herbes de Provence, this dish is a real treat, as well as being super-healthy :-) ...

Cut the lemon in half and slice one half into a few rounds. Squeeze the other half over the mackerel fillets. Drizzle some olive oil over the hot grill and arrange the sprigs of thyme as a sort of ...

To make the chutney, heat the olive oil in a large pan and cook the onion ... heavy frying pan. Place each mackerel fillet, skin side down, and fry for about 5 minutes, then flip over and fry ...

You could break up the mackerel fillets to provide chunky flakes to ... Charlotte Langley's recommendation for creating a sauce out of olive oil and garlic evokes a spaghetti aglio e olio.

Mackerel is one of the healthiest fish we can eat ...

Lightly drizzle olive oil over a baking tray and place the mackerel fillets on top, skin-side down. Season with salt, pepper, some of the rosemary and all of the thyme, plus half the lemon zest.

Skin the horse mackerel fillets, peeling from the head first ... Serve with sudachi or lemon. So we use olive oil today for deep flavor and aroma soy sauce and "dashi" very good together.

Redmond Cabot shares two recipes, his family’s July favourites – simply delicious grilled mackerel and toasted courgette eggs ...