I am not really a fan of mackerel, but this recipe is wicked at hiding the taste of the mackerel. The blend of flavours from the bacon and the sage is absolutely amazing. I got this recipe from the Waitrose website:
The key to getting the best out of mackerel is to make sure you buy firm, shiny fish with glistening eyes. Ask your fishmongers to fillet and pin bone two mackerel into four pieces each. He will cut the mackerel into two fillets, then you should cut each fillet into two lengthways. This will leave you with eight fillets.
- Gluten Free
- Milk Free
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Serves: 4 as a starter and 2 as a main course
- 2 mackerel, cut into 8 fillets and pin boned
- 8 slices of rindless unsmoked streaky bacon
- 16 fresh sage leaves (I used 4 for each fillet)
- 1 tbsp olive oil
- Preheat the oven to 220°C, gas mark 7.
- Place the fish on a baking tray, skin-side up. Season with salt and pepper and brush with a little olive oil. Plaster 2 sage leaves onto each fillet, and then wrap bacon around it. A sage leaf should protrude from each side of the bacon.
- Bake for 15 minutes till the skin and bacon are crisp.
This is delicious with spinach