Baked Mackerel with tomatoes and potatoes
Recipe from Serge, Young’s seafood chef
Watch a video of this dish being made on the Young's Seafood website
serves 2
Ingredients
2 whole Mackerel scaled and gutted
200g small finely sliced new potatoes
1 red Ooion thinly sliced
4 ripe medium sweet tomatoes cut in half
2 garlic cloves crushed
1 small bay leaf
4 tablespoons of olive oil
sprigs of curly parsley (broken up)
1 lemon
1 teaspoon of English mustard mixed with 1 tablespoon of olive oil (optional)
sea salt & black pepper
To make
- Preheat oven to 220°C/425°F/Gas 7.
- Place the tomatoes, onions, potatoes, garlic, bay leaves and parsley in a large mixing bowl, pour in half the olive oil, season and carefully toss together.
- Make 2/3 slashes on each side of the Mackerel (approximately 10mm deep). Season the fish well inside and out (lightly brush with mustard and oil mix). Stuff the parsley and lemon wedges inside the cavity of each fish.
- Place on a roasting dish the mix of potato, tomato and onion mix. Put the mackerel on the top and drizzle on the remaining olive oil.
- Place in the middle of the oven and cook for 20 minutes.
- Serve with lemon and chopped parsley scattered on top.
