4 large mackerels
50g of white breadcrumbs
15g of preserved ginger
2 tablespoons of fresh parsley
2 limes
1 tablespoon of olive oil

METHOD

Mix together the breadcrumbs, ginger, parsley and the juice and skin from one of the limes to make the filling.

Separate mixture into 4 portions and spoon it inside the fish.

Make 5 incisions on each side of the fish and brush with the oil.

Cook on a griddle or barbecue grill for 5 minutes on each side until the flesh becomes solid and falls easily away from the skin.

To Serve:

Serve with pieces of the second lime, salad and new potatoes.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS