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Grilled Cornish Mackerel with Lemon, Shallot & Herb Paste
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.
Method
- 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.
- Toss courgettes, pepper, tomatoes, and red onion with 1 tbsp of the paste and a little olive oil.
- 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.
- Cook couscous according to pack instructions. Fluff with a fork and stir through cucumber, sultanas, flaked almonds, 2 tsp paste, and lemon juice.
- Pile couscous onto a large platter, top with the grilled veg, place the mackerel on top, and finish with extra lemon juice.
