IN ADVANCE

Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the Stainless Steel Grid, to a temperature of 200°C.

Slice open the belly of each mackerel and remove the entrails. Rinse the abdominal cavity and the outside of the mackerel well under cold running water and pat them dry. Make about 6 to 8 incisions in each side of the mackerel.

Cut the garlic and the lemon into chunks.

METHOD

Rub the skin of each mackerel with olive oil and sprinkle them with fine sea salt and white pepper to taste. Lay the mackerel on top of the Half Perforated Grid and lay the sprigs of thyme and rosemary, the garlic and lemon chunks between the mackerel.

Place the Perforated Grid on top of the grid and close the lid of the EGG. Allow the mackerel to roast for about 15 minutes or so until they have reached a core temperature of 65 °C; you can measure this with the Instant Read Thermometer.

Remove the mackerel from the Big Green Egg. Tuck in and serve with garnish of your choice or use the mackerel in a meal of your choice.

TIP

Tastes good with antiboise or a fresh-tasting mayonnaise.