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Roast Mackerel with Sherry Vinegar, Potatoes and Thyme

Roast Mackerel with Sherry Vinegar, Potatoes and Thyme recipe, brought to you by MiNDFOOD.

Roast Mackerel with Sherry Vinegar, Potatoes and Thyme

Mackerel is an oily white fish rich in omega-3 fats.  While it is available in New Zealand and Australia at specialty fish stores you may want to use a more readily available fish like Snapper or Whiting for this recipe. The late, yellow fleshed potatoes such as are best to use for roasting because when baked they crisp round the edges.

Serves 2

 

475g small, yellow-fleshed potatoes

Olive oil

Small bunch of fresh thyme

2 fresh mackerel fillets (skin on)

Sherry vinegar

 

1 Set the oven at 180˚C.  Wipe the potatoes then slice them to the thickness of two, one pound coins. Put them in a bowl, pour over three tablespoons of olive oil and a generous grinding of sea salt and black pepper.

2 Pick the leaves from three or four of the thyme sprigs – and toss with the potatoes. Tip the seasoned potatoes into a shallow roasting tin and bake for 40 minutes till golden and tender.

 

3 Pour 2 tablespoons of oil into a small bowl and stir in a tablespoon of the sherry vinegar, some salt and pepper and a tablespoon or so of thyme leaves. When the potatoes are golden, lay the fish skin side up on the potatoes then spoon over the dressing. Return the dish to the oven and continue roasting for 20 minutes till the fish is cooked and the skin is just starting to crisp lightly.

 

* I should add that I also like this with the skin lightly charred here and there. Easily done by turning the oven temperature up or by toasting the fish under the grill for the last few minutes. The crispness of the skin neatly contrasts the richness of the flesh.

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