1 Rinse all herbs and shake dry. Peel garlic cloves and cut in half.
2 Rinse the mackerel and pat dry. Season inside and out with salt and pepper.
3 Make 4-5 slits on both sides of each fish to prevent bursting while grilling.
4 Place 1 sprig each of lemon thyme, parsley and lemon balm into the abdominal cavities of each fish along with ½ clove of garlic. Brush mackerel all over with oil.
5 Place mackerel in a fish grill basket and seal the clamp. Cook on the hot grill until charred in spots on both sides, 12-15 minutes, turning once, and serve.