Peppered Mackerel with a Green Olive Sauce and Crusty Bread

Marcus Wareing is back with this Peppered Mackerel with a Green Olive Sauce and Crusty Bread. Marcus loves the Mediterranean feel to this dish: the olive- flavoured sauce perfectly complements the strong- flavoured fish. There are a variety of peppercorns used here, as each type brings its own flavour to the sauce. Fresh almonds, a seasonal treat in spring or early summer, are a delight with their soft, milky texture, but they can be left out if they’re not available. When Marcus makes the pepper seasoning (and any dried seasoning mixes) at home, he often makes extra to keep for another time. If you want to do the same, keep them in old spice pots and tins, but remember to label them! Serve the fish and sauce as they are with crunchy bread, or with boiled new potatoes.

Ingredients

4 fresh mackerel, butterflied
Olive oil
Freshly picked oregano leaves,
To serve – sliced fresh green almonds (optional) and sea salt

For the pepper seasoning

2 tbsp black peppercorns
1 tbsp pink peppercorns
1⁄2 tsp white peppercorns
1 tsp coriander seeds
2 tsp Maldon salt

For the green olive sauce

200g fresh pitted green olives
200g warm (not hot) white chicken stock
50ml extra virgin olive oil
1 slice of white bread, crusts removed
1 garlic clove
juice of 1⁄2 lemon

Method

Print Recipe

To make the pepper seasoning, grind the spices and salt in a mortar with a pestle until finely ground.
Preheat the grill to its highest setting.
Make the green olive sauce in a high-speed blender. Put the pitted olives, chicken stock, olive oil, white bread and garlic in the blender and blitz on full speed for 2–3 minutes until smooth and glossy. Season the olive sauce with the lemon juice and then season with salt to taste.
To cook the mackerel, drizzle them with olive oil on both sides and place on a grill tray or baking tray skin side up, then generously season the sardine skin with the pepper mix. Place under the hot grill and cook for 2–3 minutes until the skin is crisp and the fish is cooked through.
To serve, put a spoon of the green olive sauce on four large serving plates and spread it out slightly using the back of the spoon. Remove the peppered mackerel from the grill and carefully place skin side up on top of the sauce. Garnish with a few freshly picked oregano leaves, almonds (if using) and finish with a drizzle of extra virgin olive oil. Serve the remaining green olive sauce on the side.

Ingredients

4 fresh mackerel, butterflied
Olive oil
Freshly picked oregano leaves,
To serve – sliced fresh green almonds (optional) and sea salt

For the pepper seasoning

2 tbsp black peppercorns
1 tbsp pink peppercorns
1⁄2 tsp white peppercorns
1 tsp coriander seeds
2 tsp Maldon salt

For the green olive sauce

200g fresh pitted green olives
200g warm (not hot) white chicken stock
50ml extra virgin olive oil
1 slice of white bread, crusts removed
1 garlic clove
juice of 1⁄2 lemon

Method

To make the pepper seasoning, grind the spices and salt in a mortar with a pestle until finely ground.
Preheat the grill to its highest setting.
Make the green olive sauce in a high-speed blender. Put the pitted olives, chicken stock, olive oil, white bread and garlic in the blender and blitz on full speed for 2–3 minutes until smooth and glossy. Season the olive sauce with the lemon juice and then season with salt to taste.
To cook the mackerel, drizzle them with olive oil on both sides and place on a grill tray or baking tray skin side up, then generously season the sardine skin with the pepper mix. Place under the hot grill and cook for 2–3 minutes until the skin is crisp and the fish is cooked through.
To serve, put a spoon of the green olive sauce on four large serving plates and spread it out slightly using the back of the spoon. Remove the peppered mackerel from the grill and carefully place skin side up on top of the sauce. Garnish with a few freshly picked oregano leaves, almonds (if using) and finish with a drizzle of extra virgin olive oil. Serve the remaining green olive sauce on the side.