Mackerel plaki

Name: Mackerel plaki
Total time: 45 min
Yield: 8
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

The simplest fish traybake with tomatoes, garlic & bay leaves

“This traditional Greek recipe is super simple, and delicious served cold as a summery lunch or dinner. ”

Serves 8

Cooks In45 minutes

DifficultySuper easy

Fish, Dinner Party, Lighter New Year, Dairy-free

Nutrition per serving

Calories

319

16%
Fat

21.8g

31%
Saturates

4.2g

21%
Protein

20.9g

42%
Carbs

7.1g

3%
Sugars

5.5g

6%
Salt

0.5g

8%
Fibre

1.9g

-

Of an adult's reference intake

Jamie Magazine

By Andy Harris

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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

Tap For Method

Jamie Magazine

By Andy Harris

Tap For Ingredients

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.