A big handful of flat leaf parsley, roughly chopped
2 anchovy fillets, crushed into a paste with the side of a knife
1–2tsp of English mustard
1tsps capers
1 white of a hard boiled egg, coarsely chopped
150ml olive oil
1 Knorr Vegetable Stock Cube
Method
Heat your oven to 200°C, Gas Mark 6.
Make a paste with the Knorr Fish Stock Cube and the teaspoon of olive oil, and rub this paste inside and out of the mackerel. Place a sprig of rosemary into each cavity.
Heat a little olive oil in the pan and when hot, add the fish. Spoon the oil over the fish and add a couple of bay leaves, thyme and some more rosemary.
Place into the hot oven for 7–8 minutes.
Make the Salsa Verde by mixing the ingredients above together.
Take the mackerel out of the oven; squeeze half the lemon over the fish and place on a big platter. It’s nice to spoon some of the cooking juices over the fish.
Garnish the fish with the remaining lemon and fresh parsley. Serve the Salsa Verde on the side.
Did you know that fresh herbs can be frozen? Simply give them a wash and freeze in a sealed bag or container. When you come to use them simply crumble straight into sauces, rather than as a garnish or in a salad as they tend to be damp once defrosted. For lots more hints and tips to help you make the most of your food, visit www.lovefoodhatewaste.com
