RCI-SF.003.0029.002
Marinated Mackerel
right|Marinated Mackerel
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- Mackerel - 4 small approximately 225g (8 oz) each cleaned1 unit
- bay leaves - 41 unit
- demerara sugar - 2 tbsp1 unit
- black peppercorns - 61 unit
- cider vinegar - 150 ml1 unit
- Cold black tea - 150 ml1 unit
- Brown bread - 4 slices buttered and cut into triangles.1 unit
Method
1
Preheat your oven to 190°C (375°F). Clean and gut the mackerel, rinse thoroughly under cold water, and pat dry with paper towels.
10 minutes
2
Score the flesh of each mackerel with three diagonal cuts on each side to allow the marinade to penetrate. Season the fish generously inside and out with salt.
5 minutes
3
Slice the onion into thin rings and layer half of them across the base of a deep baking dish. Place the mackerel on top of the onion layer.
5 minutes
4
Scatter the cloves, peppercorns, and fresh thyme sprigs over and around the fish, then top with the remaining onion rings.
3 minutes
5
Pour the malt vinegar over the fish, ensuring it covers at least the bottom third of the dish. Add a small amount of water if needed to supplement the liquid.
2 minutes
6
Cover the baking dish tightly with foil and bake in the preheated oven until the fish is cooked through and the flesh flakes easily from the bone.
25 minutes
7
Remove the dish from the oven and allow the mackerel to cool completely in the marinade, which will continue to infuse the fish with flavor as it rests.
60 minutes
8
Transfer the mackerel to a serving dish, spoon over some of the strained marinade liquid, and garnish with fresh thyme before serving at room temperature or chilled.