Baked Mackerel with Fennel and Gooseberry Sauce


  • 4 mackerel, cleaned and gutted, heads and backbones removed
  • extra virgin olive oil
  • salt
  • freshly ground black pepper
  • 4 tbsp cider
  • 8 oz / 230 g gooseberries
  • 1 fennel bulb, trimmed and chopped
  • 2 oz / 60 g butter, cut into small cubes


Brush the fish with olive oil, season it and sprinkle it with cider. Place in an oiled ovenproof dish and bake in a preheated oven at 180°C / 350°F / Mark 4 for about 20 minutes. Meanwhile, make the sauce by cooking the gooseberries and fennel until soft in just enough water to stop them burning. When soft, sieve the purée into a clean saucepan. Drain any cooking juices from the fish into the sauce, and reheat. Beat in the butter until well mixed, and serve with the fish.