Lenten mackerel
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Tomatoes, skinned & sliced |
| 1 | small | Onion, thinly sliced |
| 4 | Peppercorns | |
| 2 | Strips lemon peel | |
| 4 | Thick mackerel steaks | |
| Leaves of 4 small thyme | ||
| Sprigs or 1/2 ts powdered | ||
| Thyme | ||
| Leaves of 2 fennel sprigs or | ||
| 1 ts dried fennel | ||
| Salt to taste | ||
| ½ | cup | Fish stock or bottled clam |
| Juice | ||
| ½ | cup | Dry white wine |
Directions
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