Grilled Mackerel with Lemon and Dill
Grilled mackerel is a bold, satisfying weeknight dinner that comes together in under 20 minutes. Crispy-skinned fillets are finished with a bright squeeze of lemon and a shower of fresh dill — simple flavors that let the fish shine.
- 600gmackerel fillet- trimmed
- 2tbspolive oil
- 1wholelemon- halved
- 15gfresh dill- roughly chopped
- 1
Preheat the grill and prep the fish
Preheat your grill or broiler to medium-high heat (around 220°C / 425°F) and let it get fully hot before cooking — this is key to crispy skin. Pat the mackerel fillets dry with paper towels, then brush both sides generously with olive oil and season well with salt and freshly ground black pepper.
- 2
Grill the mackerel
Place the fillets skin-side down on the grill and cook for 4–5 minutes without moving them, until the skin is deeply golden and releases easily from the grates. Flip carefully and grill for a further 2–3 minutes, until the flesh is opaque and flakes easily when pressed. Transfer to a warm plate and rest for 1–2 minutes.
- 3
Finish and serve
Squeeze half the lemon over the rested fillets and scatter generously with fresh dill. Cut the remaining lemon half into wedges and serve alongside for extra brightness at the table.
- 420 kcal
- 38g protein
- 28g fat
- 2g carbs