a large bunch of parsley
8-10 mint leaves
1 large white peach, finely diced
4 tablespoons olive oil
1 garlic clove, finely diced
1 large lemon, juice and zest
1 teaspoon chilli flakes (optional)
3 medium or 1 large whole fish, gutted and scaled
extra mint and lemon, to serve

We used mackerel, but any fish would do – kahawai or sardines would make a great alternative to the oil-rich mackerel. The best option for cooking would be to barbecue, to get the nice smokey flavour that works so well with the sharp, fragrant gremolata. If barbecuing isn’t an option for you, baking is a great alternative (we baked ours), but whichever you choose, the cooking times will vary depending on the size of your fish, so you’ll need to be attentive rather than relying on a timer. A good way to check the fish while cooking is to put a knife between the top of the spine and the flesh, lifting slightly to see if the meat on the bone is cooked.


1.Preheat the oven to 180°C or prepare the barbecue.
2.Roughly chop the parsley and mint and place in a bowl with the peach.
3.Add the oil, garlic, lemon juice and zest and chilli flakes.
4.Stir to combine and set aside for at least 10 minutes (the gremolata can be made a day or two ahead).
5.Place the fish in a lined roasting dish and cook in the oven or barbecue.
6.Depending on the size of the fish, it should take about 10-15 minutes, but check on it after 10 minutes to see how it's progressing.
7.To serve, plate the fish and scatter over the gremolata with some freshly torn mint leaves and a squeeze of lemon.

Recipes, food styling & photography Jane Lyons & Will Bowman

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