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This recipe is classed as easy

Rating 3.14 / 5 (14 votes)

Prep time:
10 min
Cook time:
30 min
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


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.


Tips and suggestions

Mitch serves this mackerel with his fennel, herb and chilli salad

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