Serves 4

4 medium-sized mackerel, filleted

2 tsp fine sea salt

50g softened butter

2 tsp dijon mustard

1 tsp lemon juice

1 tbsp finely chopped parsley (optional)

Freshly ground black pepper

2 tbsp extra-virgin olive oil

1 lemon, quartered

Light the barbecue. Having prepared the mackerel (see box below), cut the skin of each fillet diagonally three times and sprinkle lightly and evenly with the fine sea salt on both sides. Cover and chill for 30 minutes.

Beat together the butter, mustard, lemon juice and parsley. Lightly season and set aside.

Once the coals on the barbecue are glowing hot, rinse the fish under the cold tap. Pat dry on kitchen paper and lightly oil. Cook, flesh side down, for 3 minutes before flipping over and cooking for a further 3 minutes. Serve immediately, with the lemon wedges and a generous blob of mustard butter on each fish.

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