For the tapenade, roughly chop the olives, sea purslane, and nettle tops into a bowl. Add the olive oil, anchovy, garlic, lentils, and lemon juice, then mix well.
To serve, place the mackerel fillets skin side down on a clean stone, wooden board, or plate, and spoon over the tapenade. Eat with your hands and spoons.
There’s something primal and poetic about cooking fish over an open flame. This method — a nod to ancient coastal traditions — uses simple tools: wooden stakes, twine, and the heat of a well-tended fire. Whole mackerel fillets are pinned open, suspended near the embers, and slowly roasted to smoky, sea-scented perfection. The result? Crisped skin, tender flesh, and a depth of flavour no pan can deliver. Best enjoyed outdoors, barefoot, and with good company.
