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Ingredients
- 2 cups flat parsley leaves
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 cup dill
- 1 tbsp Dijon mustard
- 2 cloves garlic, peeled
- 1 tbsp capers
- 2 anchovies
- 50ml extra virgin olive oil
- Sea salt and pepper
- 4 slimy mackerels, about 350g each, gutted, fins trimmed, scored 3 times on each side
- 1 lemon, quartered
Method
Preheat grill to high. Preheat oven to 200C. To make green sauce, blend herbs, mustard, garlic, capers, anchovies and olive oil. Don't over-blend, leave some texture in the sauce, and season with salt and pepper.
Rub the fish with some extra oil, season and char each side on the grill. Place on a baking tray and bake for eight minutes. Remove and serve with sauce, lemon and a salad.
