Mackerel grilled on a Plancha on a bed of Guérande coarse grey salt

Preparation:

Clean and gut the mackerel (ask your fishmonger to do this).

Make 4 parallel incisions in the fleshy part of each fish.  Marinade the mackerel in a mixture of wine and olive oil with the spices and the lemon zest and place them in the fridge for 45 minutes.

On the hot plancha, spread a handful of coarse grey Guérande salt. Place the marinated mackerel on top of this.  Leave to cook 4 to 5 minutes on each side until golden.  Sprinkle with Espelette pepper… and serve immediately!