Grilled Horse Mackerel with Salsa Verde

Finely chop the fresh rosemary and Italian flat-leaf parsley and add to a mixing bowl.

Finely chop the capers, green chili peppers, and garlic, then add to the herbs.

Add the extra-virgin olive oil, lemon zest, and juice. Combine the salsa verde, adding more olive oil if necessary. Season with coarse sea salt and coarse black pepper.

Arrange the cleaned horse mackerel in a large dish and spoon a little of the salsa verde over, ensuring each fish is coated.

Oil a grid and grill the horse mackerel over medium coals for about 3–4 minutes per side. Use a small brush or sprig of rosemary to baste the cavity of each fish with salsa verde.

Once cooked, remove the head and spine of each fish, opening them up like a book. Baste the fish again with salsa verde.

Serve with a green salad, crusty bread, and a bottle of Chardonnay.