Grilled Mackerel with Mustard Sauce

Fresh mackerel is one of the best-value fish on our counter — rich, quick to cook and packed with omega-3. Its oily flesh loves a sharp partner, and this creamy mustard sauce is exactly that. Crisp skin, soft flesh, punchy sauce: dinner in under half an hour.

Ingredients

• 2 whole mackerel, gutted and cleaned (or 4 fillets)
• 1 tbsp olive oil
• Salt and black pepper
• 1 lemon
• 2 tbsp wholegrain mustard
• 1 tsp Dijon mustard
• 150ml crème fraîche
• Small bunch of dill or parsley, chopped

Method

1. Prepare the fish. Slash whole mackerel two or three times on each side, rub with oil, season generously.
2. Grill hot. Under a hot grill (or on a barbecue), cook 4–5 minutes per side until the skin blisters and the flesh flakes.
3. Make the sauce. Warm the crème fraîche gently, stir in both mustards, a squeeze of lemon and the herbs — do not boil.
4. Serve with the sauce spooned over, lemon wedges, and new potatoes or a sharp green salad.

Fishmonger’s tip: mackerel is at its best eaten the day it is bought — order in the morning, cook that evening.