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 ...
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 ...
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.