Heat a BBQ until the coals are white.
Debone the mackerel from the inside outwards by following the rib cage with a filet knife all around the joint, then, using scissors, cut along the backbone and pull it out.
Repeat with the remaining three fish. Stuff each fish with three or four stems of parsley and a slice of lemon, then season.
Place the fish onto the BBQ and cook for 2 to 3 minutes, flip over and cook for a further 2-3 minutes.
Toast the bread on the BBQ and cut into cubes.
To make the salad mix the tomatoes, bread, remaining parsley (chopped), shallot, garlic and leaves with the vinegar and oil, then season.
To serve, spoon the salad onto plates, top with the fish and sprinkle over the petals of the chive flowers, along with some nasturtium flowers and leaves.
Heat a BBQ until the coals are white.
Debone the mackerel from the inside outwards by following the rib cage with a filet knife all around the joint, then, using scissors, cut along the backbone and pull it out.
Repeat with the remaining three fish. Stuff each fish with three or four stems of parsley and a slice of lemon, then season.
Place the fish onto the BBQ and cook for 2 to 3 minutes, flip over and cook for a further 2-3 minutes.
Toast the bread on the BBQ and cut into cubes.
To make the salad mix the tomatoes, bread, remaining parsley (chopped), shallot, garlic and leaves with the vinegar and oil, then season.
To serve, spoon the salad onto plates, top with the fish and sprinkle over the petals of the chive flowers, along with some nasturtium flowers and leaves.
