Mackerel – simple is best

Stunningly fresh, fat, juicy mackerel arrive on the fishmonger’s slab through January, February, and March. Look for the very freshest (clear eyes, deep red gills, and a salt-fresh smell of the sea – not of “fish”).

Keep it simple.

  • Pre-heat the oven to 200C/400F/Gas Mark 6.
  • Clean, gut, and pat dry the fish.
  • Line a baking tray with foil. Slice an onion thinly, and lay over the foil, with a drizzle of olive oil and a squeeze of lemon juice.
  • Cut deep slashes in the sides of the fish, season gently with a little salt, and lay on the onions.
  • Pop into the oven for 15, maybe 20 minutes – do not overcook. Serve with plain boiled potatoes, or dill-mashed potatoes.

That simple. Enjoy the fish at its best. Maybe add a little lemon zest, and/or a sprig of rosemary or fresh thyme to the belly cavity of the fish.

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