members recipes

This is a very delicious way of roasting fish like mackerel or trout on your barby. You can vary the rosemary-salt with thyme, sage, oregano or any herb you like. (I would recommend to use woody herbs)

Ingredients
Zest of 1 lemon

1 Tablespoon coarse sea salt

4 sprigs of rosemary, leaves picked

freshly ground black pepper

two small mixed bunches of (chose freely)

- parsley

- dill

- thyme

- basil

- coriander



2 fresh mackerels, cleaned, scaled and gutted, tail and head left on

Method
Slash your mackerels on each side 3-4 times. (about half a cm deep).

In a pestle & mortar bash up your rosemary, salt and lemon zest until you got a greenish-yellow sort of paste. Fill your mackerels with each a bunch of herbs and a pinch of pepper. Rub them with olive oil and smear all over the skin and into the slashes your lemon-rosemary-salt. Don\'t worry of getting it too salty, the salt will not penetrate the skin, only where you slashed it, which will give the fish a perfect saltiness in the End. Barbecue on each side for about 5 minutes or nicely charred and crisp on the outside and perfect on the inside.

Serve with a slice of lemon, your leftover lemon-rosemary-salt and a nice glass of white wine!