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1 tbsp tbsp Balsamic Vinegar Balsamic Vinegar
1 knob knob Butter Butter
Extra Virgin Olive Oil Extra Virgin Olive Oil
1 Spring Onions Spring Onion
(large, sliced)
Baby Potatos Baby Potato
12 Baby Potatos Baby Potato
(cooked until tender)


Pepper Pepper
Salt Salt


2 - 3 sprigs sprig Thyme Thyme


2 packet packet Mackerel Mackerel

Mackerel Lyonnaise

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30 min


Preheat the grill. Rub the mackerel with a little olive oil, season, and lay on a tray, skin-side up. Put the olive oil and butter into a hot frying pan. Once foaming, add the potatoes, onions & thyme sprigs. Cook for 12-15 minutes until crispy & golden and finish with salt, pepper and the vinegar. Meanwhile, grill the mackerel for 4-5 minutes until the skin has blackened slightly and the flesh is cooked. Serve the grilled fillets on top of the crispy potatoes along with a crisp green salad.