The secret ingredient in British food editor Allan Jenkins’ grilled fish is his garden. At his Danish summerhouse, Jenkins grows French tarragon, thyme, rosemary, and marjoram. He throws a handful of herbs on fresh caught fish that can easily be cooked on the beach. Here’s his recipe:
Above: Allan Jenkins and his wife Henriette have no scales or measuring jugs at their Danish summer house, so a recipe is more about instinct.
- One fish per person if mackerel (or one for two or three if sea bass or sea trout), scaled and cleaned
- Herbs from the garden (French tarragon, thyme, rosemary, marjoram).
- Olive oil and salt.
Cut diagonal incisions at one-inch intervals along the fish skin and rub with the herbs, salt, and oil. Leave to rest for at least one hour. Cook on the barbecue, allowing from five to 12 minutes per side (depending on the size of the fish).