Stuffed mackerel with Mediterranean flavours

Name: Stuffed mackerel with Mediterranean flavours
Yield: Serves 4
Ingredients: few basil leaves; handful of rocket leaves; 4 mackerel fillets, skin on; sea salt and black pepper; 4 marinated artichoke hearts, rinsed, drained and halved; 1 basil sprig, leaves picked; 12 black olives, halved and pitted; 1 bay leaf; 1 thyme sprig; 5 garlic cloves, peeled and finely chopped; 6 tbsp olive oil, plus extra to drizzle; 3 cherry tomatoes, halved; 2 small courgettes, trimmed; 1 red pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

I’M VERY FOND OF MACKEREL. IT MAY BE ONE OF THE CHEAPEST FISH YOU CAN BUY BUT IT HAS A GREAT FLAVOUR - PROVIDED YOU EAT IT VERY FRESH. I’VE USED A CLASSIC COMBINATION OF MEDITERRANEAN VEGETABLES HERE, BUT FEEL FREE TO VARY IT.

Ingredients

4 mackerel fillets, skin on
sea salt and black pepper
1 red pepper
2 <

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 180°C/Gas 4. Rinse the mackerel fillets, pat dry with kitchen paper and cheek for small bones, removing any with kitchen tweezers. Season each side with salt and pepper, cover and chill.
Hold the red pepper on a fork over a gas flam