Position the fish with the head on the left and the belly facing you. (Reverse the direction of the head if you are left-handed.) Wipe the cutting board to prevent staining or lingering odors. When ...

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Preparation time: 10 minutes Cooking time: 50 minutes Serves 4 4 mackerel fillets, about 100g (3½oz) each Olive oil, for brushing the fish 1 lime Small bunch of chives, to garnish 50g (1¾oz) salted ...

An elegant way to cook fresh mackerel, which I've adapted from Rick Stein. The parsley and garlic mixture forms a punchy aromatic stuffing in the middle of each neatly tied parcel. You won't need any ...

To make the Blan Tjang blend the apricot jam, chilies, garlic and vinegar together and set to one side. On a pre-heated pan, sear the mackerel fillets on each side and cook for a minute turning over ...

This is one of the most plentiful species of fish in the sea, and it would be very nice to keep it that way. It is one the most inexpensive and delicious. It can be prepared in so many ways, as sushi, ...

4 mackerel, filleted -- one per person (eight fillets) Mustard and dill cream ½ onion, finely diced ½ cup white wine ½ cup cream 2 tbsps wholegrain mustard 1 bunch dill, chopped Red pepper escabèche 4 ...

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a ...