Lenten mackerel

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

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