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Summer Baked Mackerel - Caballa al Horno

This recipe for Summer Baked Mackerel - Caballa al Horno has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

This fish is an excellent choice for summer lunches and evening meals. Simply serve with salad, potatoes and a glass of chilled fino sherry.

Ingredients for Summer Baked Mackerel

4 large mackerel
Handful fresh parsley roughly chopped
1 small lemon cut into slices
Teaspoon dried thyme
Salt to season

How to make Summer Baked Mackerel

  • Wash the fish under running water and clean out the innards.
  • Place on a baking sheet which has been covered with baking foil and lightly oiled.
  • Cover each fish with parsley, a slice of lemon, a pinch of salt and a little thyme.
  • Cover the fish with another piece of baking foil and fold over the edges to make a parcel (you can pour in a little dry sherry or white wine for extra flavour)
  • Cook for 40 - 45 minutes in a moderate oven until cooked through.

Any left over fish can be served with sliced tomatoes and a drizzle of olive oil for a light refreshing tapas dish.

Serves 4

Summer Baked Mackerel

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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