For a simple, light and tasty dinner, there's nothing like a good baked mackerel! Accompanied by melting potatoes and herbes ...

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 ...

Rub the butter over the mackerel fillets, then grill for 4-5 minutes, turning once, or until just cooked through. To finish the horseradish potatoes, transfer them to a mixing bowl. Stir in the ...

For the mackerel, preheat the grill to high. Put the mackerel fillets on the grill tray, brush with the wholegrain mustard and season with salt and pepper. Grill them for 2-3 minutes, then turn ...

To avoid the bother of preparing the fish, Ueda suggests buying fillets of salted mackerel (“shio-saba”) produced in Japan. Those caught overseas tend to be fattier and more difficult to ...

Lay the mackerel skin side down in the pan. The fillets may curl up as they hit the pan, use a spatula to apply some pressure to ensure even caramelisation on the surface. As soon as the fillets ...