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Mackerel plaki
The simplest fish traybake with tomatoes, garlic & bay leaves
Mackerel plaki
Serves 8
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
Jamie Magazine
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Ingredients
- 8 small sustainably sourced whole mackerel , cleaned, gutted (2kg total), from sustainable sources
- 2 carrots
- 2 onions
- 4 ripe tomatoes
- 3 fresh bay leaves
- 3 tbsp extra virgin olive oil
- 4 sprigs of fresh flat-leaf parsley
- 1 lemon , plus extra
- 150 ml dry white wine
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Jamie Magazine
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Method
- 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.
Jamie Magazine
