Using a sharp knife or mezzaluna, finely chop the Fresh Rosemary (20 gram) and Italian Flat-Leaf Parsley (20 gram) and add to a mixing bowl. Finely chop the Capers (10 gram), Green Chili Pepper (2), and Garlic (2 clove) and add to the herbs
Add the Extra-Virgin Olive Oil (125 milliliter) and zest and juice of the Lemon (1). Combine the salsa verde, adding more olive oil if necessary and season with Coarse Sea Salt and Pepper (to taste).
Arrange the cleaned maasbanker in a large dish and spoon a little of the salsa verde over, being sure to coat each fish.
Oil a grid and grill the Horse Mackerel (15) over medium coals for about 3–4 minutes per side, using a small brush or sprig of rosemary to baste the cavity of each fish with salsa verde.
Once cooked, remove the head and spine of each fish, opening them up like a book. Baste the fishes again with salsa verde.
Serve with a green salad, crusty bread and a bottle of Chardonnay.