This is a nice way to treat fresh mackerel and makes a homely supper.
Baked mackerel with potatoes and thyme
50 g/2 oz/4 tbsp butter, plus a little extra for topping the potatoes
2 onions, thinly sliced
4 salted anchovy fillets
4 potatoes, thinly sliced
8 mackerel fillets, pinboned
1 tbsp fresh thyme leaves
freshly ground black pepper
dressed green leaves to serve
Preheat the oven to 220oC/425oF/gas mark 7. Melt half the butter with a little olive oil in a pan over a low heat and fry the onions until soft and golden – about 8 minutes. Add the anchovies and cook until they have dissolved, then remove the onions and anchovies and set aside. Add a little more oil and the remaining butter to the pan and cook the potatoes in the same way until crisp on the edges and just cooked – about 6 minutes.
Place half the potatoes in a layer in a roasting pan, then lay the fish fillets on top and sprinkle with thyme and pepper. Lay the onion and anchovy mix on top, then finish with the remaining potatoes. Add about 150 ml/5 fl oz/2⁄3 cup water, then dot with butter and bake for 10–12 minutes, until the mackerel is cooked and the potatoes are crisp.
Serve with green leaves dressed with a light vinaigrette.
AT THE FISHMONGER
Ask your fishmonger to pinbone 8 mackerel fillets.
Recipe from Fish Easy by Mitch Tonks.