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

1. Preheat the oven to fan 180C (355F)/conventional 200C (390F)/gas 6.
2. Make 4-5 deep diagonal slashes along both sides of each fish.
3. Mix the curry paste with the olive oil and the juice of 1 lemon then rub all over the fish and into the cuts.
4. Cut six 65x30cm (25.5x12inches) sheets of foil and fold each one in half to make a rough square.
5. Lay a fish on top of each square, squeeze over the rest of the lemon juice and sprinkle with coriander.
6. Loosely wrap the foil around the fish, and seal the edges tightly.
7. Put the parcels on a baking sheet and bake in the oven for about 20 minutes.
8. 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).
9. SERVING SUGGESTIONS:.
10. Beetroot Relish: Dice 6 cooked beetroot, place in a bowl and drizzle with olive oil.
11. Stir through a handful of chopped fresh flatleaf parsley and a pinch of grated lemon zest.
12. Simple Raita: Mix a 200g carton Greek yogurt with 1/2 cucumber, finely diced.
13. 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)