Mackerel with curry spices

Mackerel with curry spices

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(1 ratings)

Ready in 30-40 minutes

Easy

Serves 6
Mackerel's firm, oily flesh is perfect for this tasty spice mix, from Nick Nairn

Nutrition and extra info

Nutrition: per serving

  • kcal621
  • fat48g
  • saturates8g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein47g
  • salt0.78g
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Ingredients

  • 6 medium mackerel, each weighing about 350g/12oz, cleaned, rinsed and dried

    Mackerel

    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 4 tbsp Thai red curry paste
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • juice of 3 lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful of fresh coriander, roughly chopped

Method

  1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Make 4-5 deep diagonal slashes along both sides of each fish. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.

  2. Cut six 65 x 30cm sheets of foil and fold each one in half to make a rough square. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.

  3. Loosely wrap the foil around the fish, and seal the edges tightly. Put the parcels on a baking sheet and bake in the oven for about 20 minutes. Transfer the fish to plates with the juice drizzled over, or give each person a parcel.

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Comments, questions and tips

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Comments (1)

kingnaylor's picture

Could you please give me the recipe what the mackerel is being served with?

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