Grilled Cornish mackerel with salsa verde

Packs of frozen Cornish mackerel fillets from Waitrose are an absolute godsend, as you can pull out however many portions you need from a re-sealable bag. They cook splendidly from frozen, so an instant supper awaits you at any time. Salsa verde (Italian green sauce) is made in a mini-chopper in seconds.

Serves 2, or 4 as a starter

This recipe is taken from Delia's How to Cheat at Cooking

Grilled Cornish mackerel with salsa verde

Ingredients
4-6 frozen Cornish mackerel fillets (Waitrose), or similar
olive oil, for brushing
For the salsa verde
8 large basil leaves
1 clove garlic, peeled
1 teaspoon Maldon sea salt
2 anchovy fillets in extra virgin olive oil (Sainsbury’s), drained
zest and juice of 1 lime
1 tablespoon capers, rinsed and drained
1 rounded teaspoon grain mustard (Tiptree organic hot English is good)
2 tablespoons olive oil
Pre-heat the grill to its highest setting

Method

First, line a grill tray with foil and brush it with oil. Brush each frozen mackerel fillet lightly with oil and season, then arrange them (skin side up) on the foil. Place the tray about 15cm from the heat and time them for 6 minutes. After that, turn them over and grill for another 6 minutes or until they are tinged golden and the fish is cooked through.

For the salsa verde, simply place all the ingredients in a mini-chopper and pulsechop till you have a chunky sauce. Serve the grilled fillets with the salsa verde spooned over.

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