Mackerel with curry spices
- Nick Nairn
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Serves 6
Easy
Total time: 40 mins
Ready in 30-40 minutes
A star rating of 5 out of 5.1 ratingRate
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Mackerel's firm, oily flesh is perfect for this tasty spice mix, from Nick Nairn
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Ingredients
Nutrition
Units:
MetricUS
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6 medium mackerel
each weighing about 350g/12oz, cleaned, rinsed and dried
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4 tbsp Thai red curry paste
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3 tbsp olive oil
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juice of 3 lemons
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small handful of fresh coriander
roughly chopped
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Nutrition: per serving
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kcal621
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fat48g
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saturates8g
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carbs1g
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sugars0g
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fibre0g
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protein47g
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salt0.78g
low
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Method
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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.
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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.
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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.
Recipe from Good Food magazine, March 2004
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