Here's a perfect way to cook fresh mackerel, especially delightful when you've caught some on your own fishing line or delivered fresh to your door from The Cornish Fishmonger. Infused with lemon and garlic, this dish offers a fresh, vibrant taste. Pair it with herby potatoes, a fresh tomato and red onion salad, or a simple green salad for a delightful accompaniment. Many thanks to AGA Demonstrator Naomi Hansell for this delicious recipe.
Serves 4
2 tbsp olive oil
1kg potatoes, skinned, scrubbed and roughly chopped into 2cm chunks
4 cloves garlic
2 lemons, cut into wedges each
A few sprigs of rosemary
Salt and pepper, as needed
4 fresh mackerel (approx 300 - 400g), gutted and cleaned. Or use mackerel fillets if you prefer, allow 2 per person.
A small handful of fresh parsley, chopped, to serve
Preparation Time: 15 minutes. Cooking Time: 45 minutes.
1. Place the oil in a large shallow roasting tin and heat in the oven. CAST OVEN: on the grid shelf on the floor of the roasting oven or oven R7 setting. FAN OVEN: preheated to R6/180°C/375°F. Heat for 3 minutes.
2. Put the potato chunks, garlic and lemon wedges on to the heated tray, toss around to lightly coat and tuck in the sprigs of rosemary.
3. Return the tray to the oven and roast for 30 minutes until the potatoes are starting to soften and colour at the edges. Turn potatoes after 15 minutes to even the browning.
4. Season the fish with salt and pepper inside the cavity, tuck a few half moon slices of lemon inside and place on top of the roasting potatoes.
5. Return the tray to the oven and cook for 15-20 minutes until the skin has crisped and the flesh is flaking.
6. Sprinkle with some freshly chopped parsley, squeeze the juice from a few of the roasted lemon wedges and place on the table.
TIP: A fresh tomato and red onion salad or a simple green salad makes a good accompaniment.
