Grilled stuffed whole mackerel and herby potatoes
An impressive barbecue centerpiece, this grilled whole mackerel with herby potatoes will be a meal to remember.
For this recipe you will need a fish grill basket.
Ingredients
- 400g/14oz new potatoes, larger ones cut in half
- 1 tbsp salt
- 1 tbsp fresh chopped thyme
- 1 tbsp fresh chopped rosemary
- 2 tbsp olive oil, plus extra for drizzling
- 4 whole mackerel, gutted
- 1 lemon, sliced
- 30g/1oz fennel fronds
- 20²µ/½´Ç³ú dill fronds, plus 2 tbsp chopped dill
- 2 tbsp capers
- salt and freshly ground black pepper
Method
To make the potatoes, begin by laying four pieces of kitchen foil on top of each other for extra thickness. Place the potatoes in the center of the foil and sprinkle with the salt, chopped herbs, black pepper and the olive oil. Wrap the foil around the potatoes to make a parcel.
Light the barbecue and, while it’s dying down to a hot ember, bury the potatoes into the hot coals, covering the top in coals also. Check after 20 minutes by piercing the foil parcel – if the knife goes into the potatoes easily they are cooked. If not check again after 5 minutes. While the potatoes are cooking, prepare the mackerel.
Pat the mackerel dry and fill the cavity with lemon slices, dill and fennel fronds. Sprinkle the skin with salt, pepper and olive oil and place the mackerel into a fish grill basket facing belly to belly and then repeat with the other two fish, this will help keep the filling inside, alternatively you could use string or cocktail sticks.
When the coals have died down to a glowing white, place the fish basket grill onto the coals and cook for around 4–5 minutes each side until just cooked.
Open up the potatoes and drizzle over some more olive oil and a pinch of salt. Scatter with capers and chopped dill.
When the mackerel is cooked through, remove it carefully from the basket and serve with the potatoes.
