Mackerel With Curry Spices
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
6 mackerels
- Serves:
- 6
ingredients
- 6 (350 g) mackerel, each weighing about 350g/12oz, cleaned, rinsed and dried
- 4 tablespoons Thai red curry paste
- 3 tablespoons olive oil
- 3 lemons, juice of
- 3 teaspoons chopped fresh coriander
directions
- Preheat the oven to fan 180°C (355°F)/conventional 200°C (390°F)/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
- Cut six 65x30cm (25.5x12inches) sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
- Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel (that's the way I do it, it's much more fun).
-
SERVING SUGGESTIONS:
- Beetroot Relish: Dice 6 cooked beetroot, place in a bowl and drizzle with olive oil. Stir through a handful of chopped fresh flatleaf parsley and a pinch of grated lemon zest.
- Simple Raita: Mix a 200g carton Greek yogurt with 1/2 cucumber, finely diced. You may want to throw in some fresh, chopped mint, too.
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RECIPE SUBMITTED BY
Cooking is my passion!