James Strawbridge
Grilled Cornish Mackerel with Lemon, Shallot & Herb Paste
Info
Summer on a plate, no plane ticket required! Fresh Cornish mackerel, scored and stuffed with lemon, rubbed in Bart’s new Mediterranean Lemon, Shallot & Herb Paste, and grilled to perfection alongside charred veg. Serve over fluffy couscous with sultanas, almonds, and cucumber for a Mediterranean feast you can make right at home.Ingredients
Method
Ingredients
- 2–4 Cornish mackerel fillets, scored
- 3 tbsp Bart Mediterranean Lemon, Shallot & Herb Paste (1 tbsp for veg, 2 tbsp for fish)
- 1 lemon, sliced into rounds
- Olive oil, for drizzling
- 4–6 baby courgettes, halved lengthways
- 1 red pepper, roughly chopped
- 2 tomatoes, halved
- 1 red onion, cut into wedges
For the couscous:
- 200g couscous
- ½ cucumber, diced
- 2 tbsp sultanas
- 1 tbsp flaked almonds
- 2 tsp Bart Lemon, Shallot & Herb Paste
- Juice of ½ lemon
Method
1. Score the skin of each mackerel fillet, rub with 2 tbsp Bart Lemon, Shallot & Herb Paste, season, and tuck slices of lemon inside the cavity. Drizzle with olive oil.
2. Toss courgettes, pepper, tomatoes, and red onion with 1 tbsp of the paste and a little olive oil.
3. Place the fish directly over a hot barbecue or under a preheated grill. Arrange vegetables around the outside. Cook for 12–15 minutes, turning veg halfway through, until the fish is cooked through and the veg are lightly charred.
4. Cook couscous according to pack instructions. Fluff with a fork and stir through cucumber, sultanas, flaked almonds, 2 tsp paste, and lemon juice.
5. Pile couscous onto a large platter, top with the grilled veg, place the mackerel on top, and finish with extra lemon juice.
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