Camden New Journal - Recipe for West Country Mackerel By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 26th August 2008

Clare Latimer's recipe for
West Country mackerel

West Country mackerel
Buy the fish as fresh as you can as it has a chemical change after about 12 hours and turns into an oily fish. Really fresh, there is nothing better.
But don’t buy little mackerel, for two reasons: first, it is wrong to eat them so young and second, they are too bony and not enough for a decent portion.

Ingredients
Serves 2
2 whole mackerel, gutted;
1 lemon, cut into slices;
4 fresh rosemary sprigs;
1 garlic clove, peeled and sliced;
Salt and freshly ground black pepper;
1 small red onion; peeled and thinly sliced;
4 tbsp cider or apple juice.

Method
Preheat the oven to 200C/400F/gas 6.
Put each fish on a large square of tin foil on a baking sheet. Season the fish inside and out with salt and pepper.
Tuck the lemon slices inside each fish with a couple of rosemary sprigs and a few garlic slices. Scatter over the onion and pour 2 tbsp of cider or apple juice over each fish.
Wrap the foil loosely around each fish, and bake in the oven for 20 minutes or until cooked. If it is steaming and juicy when you open the parcel it will be cooked.

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