Recipe
Bring The Sun Out Yourself This Summer With This Balham Roast Mackerel
So far, summer in the UK has been a series of roasting peaks and drizzly troughs, probably reflecting our oh-so-stable government. Highs of 36C were recorded in some areas, and it was a sizzling 29C when we arrived at a friend's door in the titular Balham, London, who was generous enough to put us up for a night. Here's to hoping that that heady combination of cold beer and hot fresh mackerel was not the swan song of this summer's heatwave.
We improvised this recipe on the barbecue originally, but this can be just as easily done in a normal oven. An open flame serves to crisp the fish a lot better, whereas an oven results in more tender meat, so it's also down to personal preference as well as weather.
This recipe, like a lot of my others, is completely open to personalisation. It's a dish for you to make yourself and your own, and any additions or tweaks are welcomed.
Balham Mackeral and Roast Summer Veg
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 1 hr 10 mins
- Servings: 2
Ingredients
- FOR THE FISH
- 2-3 whole mackerels preferably gutted
- 1 lemon
- 4 tspn chopped fresh parsley + more to garnish
- 4 tspn chopped fresh chive + more to garnish
- rough sea salt
- FOR THE VEG
- 1/2 aubergine
- 1 courgette
- 1 red onion
- 1 white onion
- 4 garlic cloves
- 2 bell peppers
- 3 tspn basil
- 3 tspn oregano
- 3 tspn rosemary
- olive oil
- mixed leaf salad to garnish