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.
Cover with kitchen foil and cook on the barbecue until the cheese and tomatoes have softened. To make the pâté, remove the mackerel skins and flake the flesh of four of the mackerel fillets into ...