Whole baked Mackerel is the easiest, most delicious way to cook this fish.
Rich source of Omega 3 Mackerel is a marvel. I know... I know, some people can't bear the smell when it is cooked and the taste is quite strong but if you consume it very fresh and cook it slowly, wrapped in the oven, it is amazing.
link : how to judge the freshness of whole fish
2 medium size fish, gutted and scaled (how to do link)
2 big tomatoes chopped
1 onion chopped.
2 small shallots or one spring onion
1 small bouquet of flat leaf parsley finely chopped
Optional : walnut oil - truffle oil
50g softened butter
1 lemon cut in rings
2 tablespoons of white wine (Chardonnay or Pinot grigio)
Salt and pepper
Fresh oregano, thyme, sage, basil, marjoram, a little bit of rosemary from the garden if possible, otherwise use dry mixed herbs
2 cloves garlic crushed
Sun dried tomatoes and tomatoes compote, hummmmmm .... tasty :)
- Preheat the oven to 200C
- Combine parsley, all the herbs, salt and pepper in a bowl.
- Stir to combine. Set aside.
- Drizzle this mixture with olive oil and mix well.
- Add a splash of Walnut oil -optional
- Give the fish a soak in salt water, pat it dry and season it inside and out with salt&pepper
- Give the fish a little rub down with olive oil
- Spread the mixture in the cavity of the fish.
- Make a bed with the onion, garlic and add1 tablespoon of olive oil and 2 tablespoons of white wine.
- Add salt and pepper in the foil.
- Display the tomato slices with a little bit of butter over the fish
- Fold the sides of the foil over the fish, covering completely, seal the packet closed
- Place the package on a baking dish.
- Place it in the oven and bake for 20-26 minutes until cooked through.