Mackerel with curry spices

Mackerel with curry spices

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  • Preparation and cooking time
    • Total time
    • Ready in 30-40 minutes
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal621
fat48g
saturates8g
carbs1g
sugars0g
fibre0g
protein47g
low insalt0.78g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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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    Rating: 5 out of 5.1 rating
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