8 small sustainably sourced whole mackerel , cleaned and gutted
2 carrots , peeled and thinly sliced
2 onions , peeled and sliced
4 ripe tomatoes , roughly chopped
3 fresh bay leaves
3 tbsp extra virgin olive oil
2 tbsp flat-leaf parsley , finely chopped
150 ml dry white wine
1 lemon , Juice of, plus extra
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Recipe by Andy Harris
Preheat the oven to 180C/gas 4. Place the fish, carrot, onion, tomato, garlic and bay leaves in a baking dish. Season generously with sea salt and ground black pepper, then drizzle over the oil. Sprinkle over the parsley and add the wine, lemon juice 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.