Recipes

From The Fish Store by Lindsay Bareham, she writes "I picked up on this Spanish way of preparing mackerel from the Moro Cookbook by Sam & Sam Clark. The raw garlic cuts through the oiliness of the mackerel while the paprika gives it an unusual smoky aroma. It looks and tastes stunning".

Serves 4

    3 garlic cloves
    1 medium bunch flat leaf parsley
    3 tbsp olive oil
    4 portion-size mackerel, gutted and butterflied or filleted
    Salt and pepper
    2 tsp sweet smoked Spanish paprika
    1 lemon

Preheat the oven to 220C/425F/gas mark 7. Peel and finely chop the garlic. Roughly chop the parsley. Place a large roasting tin big enough to accommodate the four butterflied mackerel or eight fillets on the hob over a high heat. Drizzle a little olive oil over the dish and slide in the fish. Season with salt and pepper and place in the oven for about 10 minutes until cooked through.

Remove, transfer to warmed plates and sprinkle with the chopped garlic, parsley and paprika liberally over the top. Serve with lemon wedges and 'something simple like braised spinach and boiled potatoes with olive oil'.