Mackerel en papillote
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Whol mackerel - gutted & cleaned; heads & tail |
| ; removed if desired | ||
| 3 | ounces | Butter - slightly softened; (75g) |
| 2 | teaspoons | Schwartz Ground Coriander |
| 2 | teaspoons | Schwartz Parsley |
| ½ | teaspoon | Schwartz Garlic Granules |
| ¼ | teaspoon | Schwartz Ground Black Pepper |
| ¼ | teaspoon | Salt |
| 2 | teaspoons | Lemon juice |
| 8 | Schwartz Bay Leaves torn into pieces | |
| 1 | Lemon - quartered; to serve | |
Directions
Preheat oven to 375F, 190C, Gas Mark 5. Deeply score the fish along one side at ¾ inch (2cm) intervals. Place the butter, Coriander, Parsley, Garlic, Pepper, salt and lemon juice in a small mixing bowl and blend together. Spread the butter mixture into the cavity and scores of the fish, together with the pieces of Bay Leaves. Wrap each fish in cooking foil, place on a baking sheet and cook in the oven for 30 minutes. Serve with lemon quarters.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.