Mackerel en papillote

Yield: 4 servings

Measure Ingredient
4 smalls Whol mackerel - gutted & cleaned; heads & tail
\N \N ; 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 \N Schwartz Bay Leaves torn into pieces
1 \N Lemon - quartered; to serve

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.

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