Baked Mackerel

Baked Mackerel, chargrilled sprouting broccoli, chilli and garlic



Cost per portion £1.97, serves 4



500g Purple sprouting broccoli

Rapeseed oil

4 cloves garlic, thinly sliced

2 mild red chilli peppers, de-seeded, thinly sliced

½ lemon, sliced ultra thin

Malden salt, freshly ground black pepper

4 whole fresh mackerel, approx 250g each

1 lemon



Step 1

Fill a large saucepan with plenty of salted boiling water. Blanch the sprouting broccoli

for 1-2 minutes- no longer to keep it crunchy. Drain and then immediately submerge

the broccoli into a bowl of ice-cold water to stop it from cooking further. Drain in a

colander and allow to dry completely. Toss the broccoli in rapeseed oil and season.



Step 2

Put a ribbed griddle pan on the hob, highest heat and leave it for 5 minutes until it is

extremely got. Grill the broccoli in batches. Whilst chargrilling the purple sprouting

broccoli in batches prepare the accompanying dressing.



Step 3

Put a small saucepan on the hob; moderate heat. Add 100ml rapeseed oil, then the

garlic and chillies and cook them until the garlic just starts to colour. Be careful not to

let the garlic burn- it will taste terrible- remember it continues cooking once taken

from the heat.



Step 4

Toss the chargrilled broccoli with the garlic, chilli and finely sliced lemon. Divide this

“warm salad” between 4 warmed dinner plates accompanying the baked mackerel.



Baked Mackerel

Mackerel is probably my favourite of frugal fish. This simple dish relies heavily on

the freshness and quality of ingredients. Mackerel, in particular is incredible when

fresh and horrid to the point of being inedible when not, so make sure you buy the

best.



Pre-heat the oven 220ºC/440ºF/Gas Mark 6. The fishmonger has gutted the mackerel,

otherwise the fish remains whole- head on. Rinse the fish inside and out under a

running cold tap. Make 3 or 4 scored with a sharp knife on each side of the fish.

Season inside and out.



Place on a baking sheet, lightly greased with rapeseed oil; put the tray into the hot

oven, immediately drop the temperature to 180ºC/320ºC/Gas Mark 4. This fish will

get an initial sizzle to crisp up the skin then cook in the reduced temperature of 15-20

minutes.

Remove from the oven and serve with the warm chargrilled purple sprouting broccoli,

chilli and garlic. Squeeze a little lemon juice over each mackerel.