Thursday , October 21 2021

Baked Mackerel with a Tomato, Mozzarella and Basil Salad

By Craig Grant, Netherton House, Long Stratton

Recipe published in Feast, Issue 7 – July 2016

Serves 2


2 fresh mackerel, gutted
5 large heritage tomatoes, sliced into rounds
225g of fresh mozzarella balls, (about 2), drained and sliced into rounds
1/2 bunch of fresh basil
1 lemon
4tsps of lemon juice
2tsps of dry white wine
3tbsps of extra virgin olive oil
1/2 tsp of fine sea salt
1/2 tsp of freshly ground black pepper

1. Wash the mackerel, place on a baking tray with greaseproof paper, inserting a nob of butter and a wedge of lemon inside the fish

2. Bake at 190°C for 15 minutes, and while the fish is baking think about the salad

3. Alternating layers, arrange the tomatoes, whole basil leaves, and mozzarella on a plate

4. In a medium bowl, whisk together the lemon juice and wine. Slowly whisk in oil

5. Season with salt and pepper. Drizzle over tomatoes and mozzarella and let sit 10 minutes before serving

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