Mackerel with curry spices
Mackerel's firm, oily flesh is perfect for this tasty spice mix, from Nick Nairn
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30-40 minutes
Heart healthy
- 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.
- 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.
- 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.
Per serving
621 kcalories, protein 47g, carbohydrate 1g, fat 48 g, saturated fat 8g, fibre 0g, salt 0.78 g
Recipe from Good Food magazine, March 2004.
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Ingredients
- 6 medium mackerel , each weighing about 350g/12oz, cleaned, rinsed and dried
- 4 tbsp Thai red curry paste
- 3 tbsp olive oil
- juice of 3 lemons
- small handful of fresh coriander , roughly chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30-40 minutes
Heart healthy
Fresh twist on curry
Ingredients
- 6 medium mackerel , each weighing about 350g/12oz, cleaned, rinsed and dried
- 4 tbsp Thai red curry paste
- 3 tbsp olive oil
- juice of 3 lemons
- small handful of fresh coriander , roughly chopped
Per serving
621 kcalories, protein 47g, carbohydrate 1g, fat 48 g, saturated fat 8g, fibre 0g, salt 0.78 g
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23 February 2010
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29 March 2011
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