Mackerel With Curry Spices
- 6 (350 g) mackerel, each weighing about 350g/12oz, cleaned, rinsed and dried
- 4 tablespoons Thai red curry paste
- 3 tablespoons olive oil
- 3 lemons, juice of
- 3 teaspoons chopped fresh coriander
- Preheat the oven to fan 180C (355F)/conventional 200C (390F)/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 65x30cm (25.5x12inches) 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 (that's the way I do it, it's much more fun).
- SERVING SUGGESTIONS:.
- Beetroot Relish: Dice 6 cooked beetroot, place in a bowl and drizzle with olive oil.
- Stir through a handful of chopped fresh flatleaf parsley and a pinch of grated lemon zest.
- Simple Raita: Mix a 200g carton Greek yogurt with 1/2 cucumber, finely diced.
- You may want to throw in some fresh, chopped mint, too.
mackerel, red curry, olive oil, lemons, fresh coriander
Taken from www.food.com/recipe/mackerel-with-curry-spices-141328 (may not work)