Jamie Magazine
By Andy Harris
45 mins
Super easy
serves 8
Recipe From
Ingredients
8 small whole mackerel, cleaned, gutted
2 carrots
2 onions
4 ripe tomatoes
3 garlic cloves
3 fresh bay leaves
3 tbsp extra virgin olive oil
4 sprigs of fresh flat-leaf parsley
1 lemon, plus extra
150ml dry white wine
Method
This traditional Greek recipe is super simple, and delicious served cold as a summery lunch or dinner.
- Preheat the oven to 180°C/350°F/gas 4.
- Peel and thinly slice the carrots, then peel and slice the onions. Roughly chop the tomatoes and finely chop the cloves of garlic.
- Place the fish, carrot, onion, tomato, garlic and bay leaves in a baking dish. Season generously with sea salt and black pepper, then drizzle over the oil.
- Finely chop the parsley and sprinkle over the fish. Squeeze in the lemon juice and add the wine and a little water.
- Bake for 30 minutes or until the fish and veg are cooked and the sauce has thickened. Serve lukewarm or cold with an extra squeeze of lemon.
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