Mackerel with spring onions and ginger

PUBLISHED: 12:47 23 August 2007 | UPDATED: 15:14 12 May 2010

Ingredients: 2 mackerel, head and insides removed (one per person) 6 spring onions a 1in cube fresh ginger 1 large garlic clove 1/2 tbsp olive oil salt and black pepper Method RINSE the mackerel in cold water and pat dry with paper towels. Pre-heat the o

Ingredients:

2 mackerel, head and insides removed (one per person)

6 spring onions

a 1in cube fresh ginger

1 large garlic clove

1/2 tbsp olive oil

salt and black pepper

Method

RINSE the mackerel in cold water and pat dry with paper towels. Pre-heat the oven to Gas Mark 5, 180 deg C, 375 deg F.

Chop the spring onions finely, including most of the green parts. Peel the ginger and slice into thin pieces. Peel the garlic clove and cut into thin slices.

Pour a little oil into an ovenproof dish and put in the mackerel.

Fill the inside of each fish with a mixture of onion, ginger and garlic.

Sprinkle with salt and pepper and pour over the rest of the oil.

Cover with foil and bake in the hot oven for about half-an-hour, or until the fish is cooked through.

This is nice served with grilled tomatoes.

JUDY BROADWAY


If you value what this story gives you, please consider supporting the Royston Crow. Click the link in the orange box above for details.

Become a supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Latest from the Royston Crow