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Mackerel a la Jocelyn Print E-mail
Written by Jocelyne Roddis   

One fish per person (ask the fishmonger to clean it, split it open for you and remove the bones). With the fish split open spread it generously with mustard, salt and pepper. Add few spots of butter.  Place under a very hot grill, skin side down. Do not turn over. Serve with plain boiled potatoes. And plenty of parsley and lemon wedges.

Jocelyne Roddis
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