With Lemon And Rosemary
4 sprigs fresh or 2 teaspoons dried rosemary
salt and freshly ground black pepper
juice and rind of 2 - 3 lemons
2 tablespoons butter or oil
the rosemary into the belly cavity of the mackerel. Lightly season and
sprinkle with a little lemon juice (inside the cavity).
Heat up the butter or oil in a large, heavy frying pan and brown the
mackerel on each side for 3 to 4 minutes. Add the remaining lemon juice
and rind, then turn down the heat and continue to cook, just under
simmering point, for a further 10 minutes or until the fish is tender.
Serve immediately with the pan juices poured over.