Mackerel and Green Olive Salsa

Cook time 20 minutes
Servings 4


2 whole mackerel cutlets (bone in centre)
3 cloves of garlic, peeled and sliced
½ a long green chilli, sliced
2 cups good quality Sicilian green olives, pitted
150mL extra virgin olive oil
60mL (1/3 cup) good quality sherry vinegar
2 anchovies
1 handful of parsley
1 shallot, finely chopped
Lemon to serve

Mackerel and Green Olive Salsa


Place the garlic in a small pot with the chilli. Cover with the oil (reserving 1 tbsp) and gently warm over a very low heat for 10 minutes.

Puree the olives with the garlic and oil in food processor. Add vinegar, anchovies, parsley, shallot and a good amount of cracked pepper.

Heat remaining oil over a medium to high heat in a large frying pan or brush oil on a grill pan. Gently lower the fish into the oil and cook for two minutes on each side or until golden. Once cooked, drain the fish on the paper towel.

Serve fish with a dollop of the salsa and a wedge of lemon.