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Barbecued mackerel wrapped in fig leaves with pickled figs

By: Louise Pickford

Published: 4 May 23
Updated: 25 Mar 24

Barbecued mackerel wrapped in fig leaves with pickled figs

Just like preserved vine leaves, fig leaves can be used to wrap food and cook it. A barbecue (or griddle pan) is a great way of preventing the mackerel from sticking to the barbecue rack or pan. If you can’t get hold of fig leaves, preserved vine leaves work well too. The picked figs cut through the oily richness of the mackerel perfectly.

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Easy
April 2023

Test kitchen approved

Serves 4
Hands-on time 30 minutes, plus cooling

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Nutrition: per serving

Calories: 685kcals
Fat: 34.9g (7.2g saturated)
Protein: 35.5g
Carbohydrates: 53.7g (53.5g sugars)
Fibre: 7.1g
Salt: 1.4g

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Ingredients

- 8 large fresh fig leaves, trimmed
- 4 whole mackerel, gutted
- ½ lemon, finely sliced into wheels
- 2 garlic cloves, sliced
- 4 rosemary sprigs
- 4 fennel fronds (optional)
- Olive oil to brush

For the pickled figs

- 250g small figs
- 2 bay leaves
- 2 rosemary sprigs
- ½ tsp black peppercorns
- ¼ tsp fennel seeds
- ¼ tsp coriander seeds
- 250ml white wine vinegar
- 150g granulated sugar
- 1 tsp sea salt

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Method

Begin by pickling the figs. Put the figs, herbs and spices in a 500ml sterilised jar. Add the vinegar, sugar and salt to a small saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 3 minutes, then pour the hot syrup into the jar to cover the figs. Leave to cool completely, then seal and keep for up to a month.
Put the fig leaves in a heatproof bowl and cover with boiling water. Wait a minute for the leaves to soften, then drain and cool under running water. Drain well and pat dry.
Cut several slashes into each side of the mackerel and stuff them with the lemon slices, garlic, rosemary and fennel (if using). Wrap each fish in 2 fig leaves, using string to tie them in place if needed. Brush the leaves with oil, then cook on a hot griddle pan or barbecue for 5-6 minutes on each side until the leaves are charred and the fish is cooked through. Rest for 5 minutes, then serve with the pickled figs.