Remove the bones from the mackerel: remove the outer part containing the bones, then cut the fillet in half lengthways and ...

Nathan Outlaw joins us in the studio from the only double Michelin-starred seafood restaurant in the world to show us the best way to cook mackerel. He's got mackerel fillets with sardine ketchup ...

Peel away the skin from the mackerel fillets and discard ... Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured.

Put the mackerel fillets in a bowl with the lemon zest and ... on a lightly oiled baking tray and use a chef’s blow torch to cook the skin-side only, for about 3 minutes. The mackerel should ...