Mackerel With Curry Spices

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 preheat the oven to fan 180°c (355°f)/conventional 200°c (390°f)/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.
• 2 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.
• 3 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).
• 4 serving suggestions:.
• 5 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.
• 6 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.