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Stuffed
Mackerel with Herbs
 Fresh
mackerel is one of those firm favourites in Andalucian seafood
cooking, one reason is that mackerel is very economical
to buy, is very healthy and ultimately delicious lending
itself to many recipes such as stews, Spanish asado's, poaching,
baking, barbequing - the humble mackerel is quite a versatile
fish! For this recipe we have kept things very simple indeed,
baked mackerel can be cooked indoors or out, the fish is
left to its own devices with only the addition being fresh
herbs.
You
will need:
4
Large mackerel, cleaned
4 Sprigs Rosemary
4 Sprigs Thyme
1 Large bunch flat leaf parsley
2 Slices lemon, halved
Salt
Cracked black pepper
Method
- If
you are cooking the fish in the oven preheat to 180°C.
- Rinse
the fish, pat dry and lay out onto on a baking tray. Tear
off 4 equal lengths of kitchen foil enough to wrap each
fish.
- Taking
each mackerel, carefully stuff the belly cavity with one
sprig of rosemary, one sprig of thyme and a half slice
of lemon.
- Place
each mackerel onto a piece of kitchen foil, season the
fish with salt and pepper before laying over a generous
amount of parsley.
- Wrap
each stuffed mackerel in kitchen foil and bake for 20
- 25 minutes or until fish is tender.
- Serve
with salad and boiled potatoes.
Serves
4
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