• four medium sized mackerel
  • olive oil
  • 1 clove of garlic and black pepper
  • 2 good handfuls each basil, flat leaf parsley
  • a good handful of nuts (your choice; pistachio, pine nuts, hazel nuts or almonds)
  • juice and zest of one lime


  • The mackerel are just gutted to leave them whole, so put some oil on the fish rather than putting it in a pan.
  • There's rather a lot of olive oil in this recipe and what I'm going to cook with it is a lovely gutsy, feisty, salsa, pesto-type sauce that will really whip up the fish.
  • You are going to cook the fish on the hob, so we put a little bit of salt on them and in they go.
  • While they are cooking, make the sauce.
  • It's sort of a mixture between a sauce verte, which is a South American recipe, and a pesto, which is a recipe from Italy and the south of France.
  • So, lots of herbs, basil and pistachios.
  • Now you can use any sort of nuts - pine nuts, hazel nuts or almonds - but I like the lovely colour that pistachios give.
  • Some olive oil, of course, one clove of garlic this time, and some flat leaf parsley.
  • Again, mix and match the herbs: flat leaf parsley is pretty much a staple for this one, because it does have that lovely fresh taste, but you could also put coriander in here along with the basil.
  • And some lime zest and juice to give it a bit of taste, little bit of pepper and get blitzing - not too much of a purée; it wants to be quite loose and crunchy.
  • Fish is done, sauce is ready, serve that with a lovely salad and it's as simple as that.