Mackerel plaki

The simplest fish traybake with tomatoes, garlic & bay leaves

Mackerel plaki

Mackerel plaki

Serves 8
Cooks In45 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 319 16%
  • Fat 21.8g 31%
  • Saturates 4.2g 21%
  • Sugars 5.5g 6%
  • Salt 0.5g 8%
  • Protein 20.9g 42%
  • Carbs 7.1g 3%
  • Fibre 1.9g -
Of an adult's reference intake
Jamie Magazine
Recipe From

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 cloves of garlic
  • 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
Recipe From

Jamie Magazine

By Andy Harris
Tap For Ingredients

Method

  1. Preheat the oven to 180°C/350°F/gas 4.
  2. Peel and thinly slice the carrots, then peel and slice the onions. Roughly chop the tomatoes and finely chop the cloves of garlic.
  3. 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.
  4. Finely chop the parsley and sprinkle over the fish. Squeeze in the lemon juice and add the wine and a little water.
  5. 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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Jamie Magazine
Recipe From

Jamie Magazine

By Andy Harris