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This recipe is classed as easy

Rating 3.50 / 5 (4 votes)

Prep time:
10 min
Cook time:
30 min
Serves:
2 as a main course or 4 as a starter.

Mitch Tonks poaches mackerel in a sweet and spiced broth to imbue it with flavour

Method

1. Preheat the oven to 180C/gas 4.

2. Put all the dried spices and the ginger (but not the bay leaves) into a mortar. Give them a quick bash with the pestle to break the seeds and berries open. Transfer to a saucepan and add the bay leaves, vinegar, water, wine and sugar. Bring to the boil and simmer for 10 minutes.

3. Put the fish flesh-side down in a casserole dish, sprinkle with a little salt and strain the spiced liquid over the top, discarding the spices. Add the sliced garlic and onion. The fish should be just covered; top it up with a little water if necessary.

4. Cover the dish and bake in the preheated oven for 20 minutes. Sprinkle with fresh mint before serving.


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