Mackerel is one of the most healthy and plentiful fish in the sea. It is also cheap (compared to other fish). What’s not to like? (well for some people its the taste – it’s quite strong). Luckily I love it!
Here is a bit of an experiment. It involves oranges (the citric acid should cut through the oiliness of the fish) and eastern spices. We cooked 4 fish, topped tailed and gutted by the fishmonger (I don’t like that messy stuff). As usual, my cooking is interspersed with grabbing my Canon 7D and trying to take some decent snaps. Preparing fish, I made sure that I cleaned my hands thoroughly!
Here’s how to cook it:-
- Preheat the oven to 200°C/fan180°C/gas 6.
- Make a paste by mixing together the finely grated zest of 1 orange with the 1 tablespoon of cumin powder, 1 tablespoon of coriander powder, 1 tablespoon of olive oil, ginger (either fresh or from a jar) and some ground black pepper. Make 3 slashes on both sides of each mackerel (the skin is quite tough so you’ll need a sharp knife) rub the brown paste inside and over the outside. If the paste is too sticky add a little more oil.
- Transfer the fish to a large roasting tin lined with foil.
- Juice the zested orange and pour over the fish.
- Bake for 12-15 minutes or until the fish is cooked (to test, see if the top dorsal fin comes out easily – if it does, it’s cooked, if not, cook for a further 5 minutes and try again.
Here’s what the fish will look like once smeared with the spicy paste and dripped with orange juice…
We ate this just with vegetables and baked tomatoes…..very healthy!! I thought that the taste of orange was going to be far stronger than it was. Perhaps we will try lemon next time!!