by Elspeth Hay
- 1 half-pound whole mackerel per person
- Fine-grained sea salt
- Olive oil
Rinse each fish and pat dry. Rub salt all over the skin. Warm up a glug of olive oil in a large cast-iron skillet over medium high heat. Sear the fish for 5 minutes on the first side; then flip and turn off the heat. Let the fish sit for 5-10 minutes, then enjoy hot.