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Seafood Bar Chelsea
Chefs Table Hackney

Whole Mackerel with Oregano

  • Serves: 4
  • Cooks in: 1.5hr
  • Difficulty: Very Easy
4 medium-sized mackerels
1 bunch of fresh oregano or 4 tbsp of dried oregano 
Sea salt to season
1/3 of a bunch of parsley
Black peppercorns in a mill 
120 ml of olive oil 
20 ml of white wine vinegar 
Buy your mackerels gutted but not opened. Our fishmongers will be able to help you with this. 
Chop the parsley and oregano leaves (if using fresh oregano) and combine. If using dried oregano just combine with the chopped parsley. 
Stuff the mackerel with the parsley mix via the mouth. 
Take a sharp knife and make small vertical cuts into the fish. Rub cuts with some salt. 
Set aside in a cold place for 1 hour. 
If using a coal grill, prepare and heat coals following your grill’s instructions.
Grill the mackerel over the coals for 4 minutes on each side or until the skin is golden brown. 
If using an oven, turn to the grill setting and set at 185ºC and cook as above. 
While cooking, heat a medium-sized pan on the stove and warm the olive oil. Once warmed remove from the heat and add the vinegar and cracked pepper witha pinch of salt. Then mix. 
Once the mackerel are cooked, remove from the heat, place on a tray, drizzle with the olive oil mixture and serve.