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RECIPE FROM SPAIN:

Summer Baked MackerelSummer Baked Mackerel - Caballa al Horno

This fish is an excellent choice for summer lunches and evening meals. Simply serve with salad, potatoes and a glass of chilled fino sherry.

You will need:

4 large mackerel
Handful fresh parsley roughly chopped
1 small lemon cut into slices
Teaspoon dried thyme
Salt to season

Method

  • Wash the fish under running water and clean out the innards.
  • Place on a baking sheet which has been covered with baking foil and lightly oiled.
  • Cover each fish with parsley, a slice of lemon, a pinch of salt and a little thyme.
  • Cover the fish with another piece of baking foil and fold over the edges to make a parcel (you can pour in a little dry sherry or white wine for extra flavour)
  • Cook for 40 - 45 minutes in a moderate oven until cooked through.

Any left over fish can be served with sliced tomatoes and a drizzle of olive oil for a light refreshing tapas dish.

Serves 4

 
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