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 :-) ...

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.

Place the mackerel fillets skin side down on the ... After 3-4 minutes turn the fillets over and cook for a further 3 or 4 minutes until the flesh has turned grey white. Using a sharp filleting ...

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 ...