Baked Autumn Herring with Lemon and Tomato

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

I’ve demonstrated this recipe on many occasions. It looks spectacular, tastes delicious and yet is so simple to make. Best served with fresh sourdough bread and some homemade lemon mayonnaise on the side. — Mike Warner


  • 4 fresh whole longshore herring (with roe, but gutted and cleaned)
  • 1 large lemon, sliced
  • 2 large late season tom


Score the herring lightly on each side and pin the tails to the heads using cocktail sticks.

Line a shallow baking tray with foil and grease with a little oil. Place the herring on the foil and lay a slice of lemon on each one.

Add the halved tomatoes to the tray and sprinkle everything liberally with the oil. Finish with good grinding of black pepper and sea salt.