or simply pan-fry the fillets and serve with a refreshing mint and mustard vinaigrette. Avoid heavy, cream-based sauces - the richness of mackerel is enough of a stomach filler as it is.

Make several diagonal scores in the skin, going across the length of each fillet to stop them from curling up during cooking. Brush a baking tray all over with oil. Arrange the mackerel fillets ...

Fish sticks can be fresher and more tasty if you make your own. We spoke to experts to help you customize your sticks to your ...

Nathan Outlaw joins us in the studio from the only double Michelin-starred seafood restaurant in the world to show us the best way to cook mackerel. He's got mackerel fillets with sardine ketchup ...

However, cooking it just right can be tricky, with salmon fillets often ending up too dry. But according to TV chef and former Great British Bake Off judge Dame Mary Berry, there's a simple trick ...

Fold in the cilantro and season with salt; keep warm. Brush the mackerel with olive oil and season with salt and pepper. Oil the grill grate or grill pan. Grill the fish skin side down until ...

Its versatility extends past cooking, given its applicability in salad dressings and even as a skin and hair moisturizer. The slightly bitter, fruity flavor of Spanish olive oil is greatly valued ...

While air fryers can be fantastic tools for cooking a wide range of foods, skinless salmon fillets are best prepared using ...

I like to make this recipe with fresh sardines, but if you can't find them, use another type of oily fish, such as anchovies or mackerel (cut the latter into smaller pieces). Filleting small fish ...

In her cookbook Foolproof Cooking, Mary says the way you place the salmon fillets on the baking tray can make a big difference. She suggests putting them close together so they keep each other ...

Use skin-on fish fillets for the dish ... When the wok is hot, add the cooking oil. Swirl the wok until coated with the oil, then add the asparagus and sprinkle lightly with salt.