This classic dish was traditionally prepared on sandy beaches by Languedoc-Roussillon fishermen, ideally grilled over vine shoot embers for that authentic smoky flavor.
Difficulty: Easy
Gut the mackerel, rinse thoroughly, pat dry, and make light slashes along the sides. Prepare a marinade with extra virgin olive oil, lemon juice, and dried thyme. Coat the fish and marinate for 2 hours.
Build a fire with vine shoots to create a bed of embers. Lightly crush the unpeeled garlic cloves. Drain the mackerel, season inside with salt and pepper, then stuff each with thyme flowers and one garlic clove.
Grill for 12-15 minutes per side, watching closely to avoid overcooking. Meanwhile, whisk a sauce: 5 tablespoons olive oil, 1 tablespoon lemon juice, 1 tablespoon dry white wine, salt, and pepper until emulsified. Serve alongside the grilled mackerel.
Source: Regional Cuisines of France: Languedoc-Roussillon (Editions de Fanal). As experts in French regional cooking, we recommend vine embers for the best results.
