Gennaro's Fast Cook Italian: lemon-infused baked mackerel recipe
Serves 2
Ingredients
*2 mackerel (about 240g) heads removed (if desired) and cleaned
*sea salt and freshly ground black pepper
*2 rosemary sprigs
*1 garlic clove, finely chopped
*2 organic unwaxed lemons, finely sliced
*extra-virgin olive oil
Method
1. Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
2. Rinse the mackerel under cold running water, then pat dry well with paper towels. Place the fish on a large piece of parchment paper, which is in turn placed on top of a large piece of good-quality aluminium foil (you can place the fish on individual sheets or all in one package, as here).
3. Place on a baking tray. Sprinkle salt and pepper all over the mackerel, including inside the cavity. Place a rosemary sprig inside each cavity, together with the garlic and half of the lemon slices.
4. Top the mackerel with the remaining lemon slices, drizzle with olive oil, then wrap tightly in the foil and bake in the hot oven for 20 minutes.
5. To serve, place the whole parcel in the middle of the table and tuck in!
More from Gennaro's Fast Cook Italian:
Gennaro Contaldo’s Fast Cook Italian, published by Pavilion Books. Images: Kim Lightbody.
