4 mackerel, cleaned and washed
1 small onion, grated
4 small tomatoes, sliced
1 oz butter
1 lemon, sliced
1 potato per person, clean for baking
Salt and pepper to taste
What you will need
BBQ, open fire or oven
2 baking trays (if using oven) and plenty of rock salt
Slice the tomatoes and lemon and grate the onion.
Lay each mackerel on a separate rectangle of kitchen foil and arrange the tomato and lemon slices alternately along the fish and then sprinkle over the grated onion.
Dot with small pieces of butter and season with the salt and pepper to your taste.
Wrap the kitchen foil securely around each fish leaving space around it then, twist the ends to hold in the juices.
Place the parcels in the red embers of the fire
Potatoes, wrapped in foil, can be baked in the same way at the same time. For easy serving, give each person a fish parcel and a baked potato.
To convert this to an oven dish
Preheat oven to 220oC or mark 8
For potatoes prick them with a fork a few times and cover in kitchen paper and place them in a microwave on full power for about 5 minutes per potato.
Half way through the cooking pause and turn potatoes over keeping them covered in tissue.
Meanwhile place a covering layer of rock salt on a baking tray and place the partially cooked potatoes on this and place in the oven.
Cook for about 15 minutes or until just becoming golden and crispy
Adjust the temperature of the oven for the fish to 180oC 0r gas mark 6.
Allow temp to drop and place fish on a baking tray in the oven for 20 minutes.
keep an eye on the potatoes if they are becoming too dark for your taste remove them and reheat them near the end of the fish cooking time
The moral is its an easier recipe to cook on the barbeque though try the baked potatoes this way its the best way to get a crispy skin.