|
RECIPE
FROM SPAIN:
 Summer
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
|
