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Mackerel Baked With Sage And Bacon
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It is one of nature's happy accidents that the tastes of mackerel and bacon combine to their mutual benefit. The key to getting the best out of mackerel is to make sure you buy firm, shiny fish with glistening eyes. Ask your fishmonger to fillet two mackerel into four pieces each. He will cut the mackerel into two fillets, then you should cut each fillet into two lengthways. This will leave you with eight fillets.
Serves: 4 as a starter and 2 as a main course
Baked oily fish marries well with the substance of a red, but also with the crisp acid of a white. The solution? Drink rosé.
Typical values per serving:
This recipe was first published in September 2006.