For a simple, light and tasty dinner, there's nothing like a good baked mackerel! Accompanied by melting potatoes and herbes de Provence, this dish is a real treat, as well as being super-healthy :-) ...

Remove the bones from the mackerel: remove the outer part containing the bones, then cut the fillet in half lengthways and ...

Peel away the skin from the mackerel fillets and discard ... Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured.

This torched lemon mackerel with homemade herb dressing couldn’t be quicker to make – if you don’t have a cook’s blowtorch, cook the fillets under a hot grill instead. For this recipe you ...

Editor’s note: In the Taste of Life series, cooking experts ... Ueda suggests buying fillets of salted mackerel (“shio-saba”) produced in Japan. Those caught overseas tend to be fattier ...