The leaves fall as the summer fades, but cookery expert Venika Kingsland takes the sunshine taste of basil, and makes it last well into the winter months.
Ingredients
Two medium sized mackerel
lemon juice
purple and green basil
1 tbsp pesto
Salt and pepper
Method
1Cut the mackerel in half lengthways so that the bones can be removed. Wash and pat dry and sprinkle with lemon juice, salt and pepper.
2Liberally oil a piece of foil and lay the mackerel fillets, skin side up, on it. Lightly cover with pesto.
3Place under a hot grill for about five minutes. Remove and allow to cool a little.
4Gently turn the mackerel fillets and cover with the purple and green basil leaves. Brush lightly with olive oil and place under the grill for another five minutes. Do not allow the leaves to become too singed.
5Serve immediately with lemon wedges and sliced roasted red peppers.
Serves four as a starter or two for a main meal, accompanied by vegetables.
This is a gloriously pretty dish with its greens, purples and reds. Mackerel is a strong tasting fish and the basil sets it off beautifully.
Venika Kingsland
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