Mackerel ‘en Papillote’

Name: Mackerel ‘en Papillote’
Cuisine: British
Ingredients: 2 × 550 g/1¼ lb of mackerel; 2 cloves garlic; 25 g/1 oz fresh ginger; 2 spring onions; 2 sprigs fresh coriander; 120 ml/4 fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper; 120 ml/4 fl oz dry white wine

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Although this dish is designed for the barbecue it will work equally well in the oven. If you want to serve it as a main course increase the amount of fish in each parcel. The great thing about cooking in this way is the intense aroma that hits you as soon as the bag is opened.

Ingredients

2 × 550 g/1¼ lb of mackerel
2 cloves garlic

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Fillet the mackerel and remove the line of pin bones. Cut each fillet into two. Peel and cut the garlic and ginger into a fine julienne. Slice the spring onions through at a slight angle and wash and drain them well. Pick the coriander of its leaves.

Use a piece of tin foil 25cm × 20cm/10in × 8in per bag if for small barbecue portions and 45cm × 30cm/18in × 12in if you are preparing mai