Fresh Mackerel, Served with a Hybrid Sauce Verte Pesto

Mackerel's a great fish for a weekday supper when you don't have a lot of time ahead of you and you want something really full of vitamins and nice and fat and juicy and tasty.


  • 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


  1. The mackerel are just gutted to leave them whole, so put some oil on the fish rather than putting it in a pan.
  2. 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.
  3. You are going to cook the fish on the hob, so we put a little bit of salt on them and in they go.
  4. While they are cooking, make the sauce.
  5. 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.
  6. So, lots of herbs, basil and pistachios.
  7. Now you can use any sort of nuts - pine nuts, hazel nuts or almonds - but I like the lovely colour that pistachios give.
  8. Some olive oil, of course, one clove of garlic this time, and some flat leaf parsley.
  9. 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.
  10. 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.
  11. Fish is done, sauce is ready, serve that with a lovely salad and it's as simple as that.


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