A gorgeous combination of fishy and fruity flavours.


  • 4 mackerel
  • butter for basting
  • sea salt and black pepper
  • for the sauce:
  • 450 g gooseberries
  • 1 red chilli or dash tabasco


  • Score the fish diagonally across, three times on each side.
  • Rub sea salt and freshly ground black pepper into the flesh then place on some buttered foil beneath a medium grill.
  • Place a little more butter on top of the fish while it is cooking.
  • Top and tail the gooseberries and put them in a pan without any water but with the chilli or the Tabasco.
  • Place the pan over a low heat with the lid on and let the fruit cook in its own juice, about 5 – 8 minutes.
  • When the fruit is cooked take out the chilli and put it through a sieve, keep the resulting puree warm.
  • Turn the fish over and let them cook thoroughly on both sides. Serve the fish on a platter with the sauce separately.