Yield: 4 servings
Measure | Ingredient |
---|---|
4 mediums | Tomatoes, skinned & sliced |
1 small | Onion, thinly sliced |
4 \N | Peppercorns |
2 \N | Strips lemon peel |
4 \N | Thick mackerel steaks |
\N \N | Leaves of 4 small thyme |
\N \N | Sprigs or 1/2 ts powdered |
\N \N | Thyme |
\N \N | Leaves of 2 fennel sprigs or |
\N \N | 1 ts dried fennel |
\N \N | Salt to taste |
½ cup | Fish stock or bottled clam |
\N \N | Juice |
½ cup | Dry white wine |
1. Preheat oven to 325F. 2. Arrange tomato and onion slices in well-buttered, shallow baking pan. Add peppercorns and lemon peel; arrange mackerel steaks over mixture. 3. Sprinkle mackerel with thyme and fennel; season with salt. Pour fish stock or clam juice and wine on top. Cover and bake for 20 to 25 minutes, or until fish flakes easily when tested with a fork. Remove from oven; serve hot. *From Creative Cooking Fish and Other Seafood Cookbook* Submitted By MICHELLE BRUCE On 01-31-95