Roasted mackerel with lemon & new potatoes

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It’s mackerel time – at least in theory. Mick the fishmonger tells me that his mates who trawl the south coast are having great difficulty due to the super-trawlers that are encroaching in the Channel. So it wasn’t until last weekend that I managed to get two for our supper. 

And don’t forget that mackerel is a super food – full of those vital omega 3 fatty acids, B12, protein, 71% of the daily allowance of immunity-boosting selenium AND vitamin D. What’s not to like? I eat smoked mackerel for lunch at least three times a week.

This is a really easy and delicious way to cook a mackerel. Lemon, bay and potatoes make for a fab one-pot meal, with a bit of fresh beans and peas from the market to finish off the dish.

Serves 2

olive oil
new potatoes scrubbed and cut into cubes
1 onion, sliced
2 garlic cloves, roughly chopped
1-2 lemons cut into wedges
2-4 bay leaves
sprigs of thyme
2 mackerel, gutted
salt and pepper

Method

Cover the bottom of a rousing tin wiht enough olive oil to cover. Add the potatoes, onions garlic and lemons and spread over the dish. Season and tuck in the bay leaves and thyme so that they don’t burn.

Put the roasting tin in a pre-heated oven to 180 C and roast for 30-45 minutes or until  potatoes are just soft and the onions have caramelised. Turn the vegetables every 10 minutes or so in the juices.

Now pop the two mackerel (season first) on top, having put some vertical slices in the sides (best way of seeing when they are cooked). Splash over a little more olive oil and put back in the oven, now at 200 C. Roast further until the gashes open and you can prod the flesh and tell it’s soft and cooked. 10-15 minutes depending on the size of the fish. All the vegetables including the lemons will be browned and crispy.

Serve immediately with either some fresh veg or a green salad.

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