Mackarel With Caper Dressing

6 tablespoons polyunsaturated vegetable oil
1 large clove garlic, peeled and crushed
juice of I large lemon
75 g/3 oz capers, rinsed and lightly crushed
salt
freshly ground black pepper
4 fresh mackerel, cleaned and heads removed
2 tablespoons snipped chives or parsley

Mix together the oil, garlic, lemon juice, capers, and salt and pepper to taste in a bowl; cover and set aside to allow the flavours to blend. Before cooking, slash the fish 3 times diagonally on each side, sprinkle with a little salt and pepper and arrange side by side on the grill rack. Spoon the dressing over the fish.

Cook under a preheated, moderately hot grill for about 5 minutes each side, turning once and basting with the dressing from time to time. If necessary, increase the heat towards the end to brown and crisp the skin. Lift out the fish with a slotted fish slice on to a serving plate. Add the chives or parsley to the pan juices and spoon over the mackerel.

Serve the mackerel hot, with a mixed green salad and plain boiled potatoes.

SERVES 4