Method
Light the barbecue and allow the charcoal to burn down to a nice even, high heat (it’s ready when you can hover your hand over the grill for only 1–2 seconds).
Place the fillets of mackerel on a large plate. Trickle over the olive oil, tear over the rosemary and season them all over with salt and pepper. Turn the fillets through the oil and seasoning to coat.
Lay the mackerel fillets skin-side down on the barbecue grill. Arrange the slices of black pudding around these; chuck on the rosemary and bay for good measure.
Grill the fish, skin-side down, until it is almost cooked through – you can tell when to flip it, because the translucent pink flesh will turn opaque, about 2–3 minutes over a hot fire.
While the fish is cooking, turn the black pudding once or twice, you want it to begin to crisp around its edges.
Flip the mackerel and cook for a further 25–30 seconds, before removing the fillets to a large, warm plate. Lift the black pudding from the grill and roughly break it over the fish. Squeeze some lemon juice over the berries, then scatter the berries over the plate. Serve at once with hunks of bread.
