Grilled Cornish Mackerel with Salsa Verde

12 minutes

Serves 2, or 4 as a starter

This recipe is from Delia's How to Cheat at Cooking.

Packs of frozen Cornish mackerels fillets are an absolute godsend, as you can pull them out however many portions you may need.

They cook splendidly from frozen, so an instant supper awaits you at any time. Salsa verde (Italian green sauce) is made in a mini-choppper in seconds.

NOTE: This recipe is from the book Delia's How to Cheat at Cooking, which was published in 2008; therefore you may have difficulty finding the exact named shop ingredients that were available then. We have kept these recipes on the site, as we know many people have successfully adapted them to what is currently available.

The Delia Online Cookery School: Have you seen Delia's ingenious method for shallow frying fish? Just watch the cookery school video on this page.

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Method

First, line a grill tray with foil and brush it with oil.

Brush each frozen mackerel fillet lightly with oil and season, then arrange them (skin side up) on the foil. Place the tray about 15cm from the heat and time them for 6 minutes. After that, turn them over and grill for another 6 minutes or until they are tinged golden and the fish is cooked through.

For the salsa verde, simply place all the ingredients in a mini-chopper and pulsechop till you have a chunky sauce. Serve the grilled fillets with the salsa verde spooned over.