Whole Grilled Mackerel
“Two&One Olive Oil is one of those that stop you in your tracks. They offer 3 different harvests and the taste profile on each is not only delicious but so different to one another. Cook with it, dress with it, serve it with desserts and drinks, just try it! At The Boathouse , this is one of our favourite recipes. Fresh fish, stunning vegetables & perfect Olive Oil, what more could you want” Matt Whitfield, Executive Chef for the Ideal Collection.
Matt’s recipe, Whole Grilled Mackerel with Two&One Olive Oil, Marinated Courgettes & Caper Berries, captures the magic perfectly—quick, vibrant, and full of Mediterranean lightness.
Ingredients
4 whole mackerel (gutted)
2 yellow courgettes
2 green courgettes
2 cloves of garlic
50g caper berries
Rosemary
Thyme
Parsley, finely chopped
100ml Two&One Envero Harvest Olive Oil
Serves 4
Method
Halve the courgettes lengthways and grill until coloured and partly cooked (about 3-4 minutes per side).
In a small pan, gently warm the Two&One Envero Harvest Olive Oil with the sliced garlic, rosemary, and thyme until fragrant—then remove from heat to infuse.
Slice grilled courgettes to your liking, place in a container, and pour over the infused oil. Marinate for at least 30 minutes (or overnight).
Place the whole mackerels on a tray, slash the sides a few times for even cooking, drizzle with Envero Harvest Olive Oil inside and out, and season with salt and pepper.
Preheat grill to medium-high. Place mackerel on a tray; grill 5-7 minutes until skin crisps. Carefully flip (using tongs or a fish slice), and grill the other side 4-5 minutes more, until flesh is opaque and flakes easily near the bone (total 10-12 minutes, depending on size).
Arrange on plates, stir parsley into marinated courgettes, and spoon generously over the fish, including garlic and herbs.
Finish with caper berries and serve warm. Perfect with crusty bread or a green salad.
