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    Mackerel Baked With Sage And Bacon

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    Mackerel Baked With Sage And Bacon

    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.

    • Milk Free
    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 4 as a starter and 2 as a main course


    • 2 mackerel, cut into 8 fillets and pinboned
    • 8 slices of rindless unsmoked streaky bacon
    • 16 fresh sage leaves
    • 1 tbsp olive oil


    1. Preheat the oven to 220°C, gas mark 7.
    2. Place the fish on a baking tray, skin-side up. Season with salt and pepper and brush with a little olive oil. Plaster 2 sage leaves onto each fillet, then wrap bacon around it. A sage leaf should protrude from each side of the bacon.
    3. Bake for 15 minutes till the skin and bacon are crisp. This is delicious with spinach and mashed potato.

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    Drinks recommendation

    Baked oily fish marries well with the substance of a red, but also with the crisp acid of a white. The solution? Drink rosé.


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