Serves 4
Ingredients
• 4 whole Cornish mackerel, cleaned and gutted
• 1 tbsp olive oil
• 3 tbsp lemon juice
• 2 tsp wholegrain mustard
• 2 tsp fresh basil, chopped
• 1 tsp honey
• 150g (5oz) Yeo Valley Natural Yogurt
Method
Preheat your barbecue (or grill).
Make 4 diagonal slashes across the mackerel on each side, cutting down to the bone. Mix together the olive oil and 2 tbsp lemon juice. Rub the mackerel with the oil mixture and season lightly.
Place on the barbecue and cook for 6-7 minutes on either side until the skin is crispy and the flesh is just cooked.
Make the dressing by whisking together the remaining lemon juice, mustard, basil, honey and yogurt. Once the fish is cooked, spoon over the dressing to serve.