SET UP YOUR EGG
Let the fish come up to room temperature, then season with salt and pepper.
Set up your EGG for both indirect and direct cooking, using the EGGspander System. Install the ConvEGGtor Basket with a Half Moon Baking Stone bottom right and a Half Moon Stainless Steel Grid top right for indirect cooking. On the top left, add a Half Moon Cast Iron Searing Grid for direct cooking. The target temperature is 220°C.
COOK THE FISH
Cook the fish over the direct heat for 1 minutes on each side to start crisping up the skin, then move over onto the indirect side and cook with the Dome closed for 3-4 minutes per side, depending on size. You’re looking for an internal temperature of around 60°C, with the flesh opaque but still tender.
Take off the EGG and rest for a couple of minutes.
MAKE THE GREMOLATA
In a blender, pulse the parsley, lemon juice, lemon zest and garlic to a roughly chopped consistency. Pour into a shallow bowl and slowly mix in the oil. Season to taste.
To plate, transfer your rested mackerel onto an oval plate and spoon a generous amount of gremolata all over the fish, ready to serve.
Serve with a lovely seasonal salad of tomatoes, radishes and olives.
