Blackpool Sands
Foil baked whole mackerel with lemon, garlic and herbs
A simple foil baked whole Mackerel recipe, with lemon, garlic and fresh herbs. Baking the whole mackerel in foil is an excellent way of locking in all the fabulous flavours.
Inspired by the seasonal mackerel run at Blackpool sands
Mackerel are a migratory fish which swim in large shoals near the surface. During the winter season, the fish live near the seabed off the southwest coast of Norway, and in this period they eat very little. This changes between April and May, when the mackerel swim to the central parts of the North Sea to spawn. They usually arrive in our waters around late spring and leave early autumn.
Talking to Bert,a retired Michelin trained chef who now works the gate for a bit of splash money, the Mackerel usually come into this area around May/June time. This year was no exception.
It was these summer mackerel that inspired this foil baked mackerel recipe.
The Recipe
Foil Baked Whole Mackerel
Ingredients
- 3 Garlic cloves thinly sliced
- 1 tsp Sea salt
- Chopped fresh parsley
- Chopped fresh dill
- 2 Whole Mackerel cleaned and gutted
- 1 Lemon sliced
- Olive oil extra virgin
- 2 tbsp Freshly squeezed lemon juice
Instructions
- Preheat the oven to gas mark 6.
- Pat the fish dry, inside and out. Salt generously inside and on both sides outside, then place on a lightly oiled piece of foil that is large enough to enclose the fish.
- Stuff the fish cavity with lemon slices, garlic and herbs. Drizzle generously with olive oil.
- Fold the foil over the fish and close tightly. Place the foiled fish on an oven tray and bake for 30 minutes. The exact time depends on the size of the fish so always check it is cooked before serving.
- Remove from heat, open the foil (taking care not to get scalded by the steam) and add the lemon juice. Serve immediately.
Hope You Enjoy!
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