Petits Maquereaux

Baked Small Mackerel

Preparation info
    • Difficulty


Appears in

By Alan Davidson

Published 1981

  • About


Gut the fish and remove heads, tails and backbones. Cut some potatoes into slices about 1 cm (½") thick. Put alternating layers of potato and fish in an oven dish, applying salt and thyme (or rosemary) to each layer. Then season the whole dish, add