Ingredients
4 whole mackerel, gutted
Handful of rosemary sprigs
1 head of garlic
Sea salt and freshly ground black pepper
2 lemons, halved
Method
Wash the mackerel well and dry both the inside and outside of the fish with kitchen paper. Score the skin of each fish with a few diagonal slashes on both sides and stud these cavities with rosemary sprigs.
Break the garlic into individual cloves and thread the cloves through four long sprigs of rosemary. Put a sprig inside each fish and season all over with salt and pepper
BBQ for about 5 minutes each side until cooked through.
Serve each fish with half a lemon