Information
Roasted Mackerel and Thyme Vegetables
Ingredients
Use any combination of vegetables for this dish. Try with a selection of roasted vegetables such as parsnips, squash, swede and potatoes.
2 x 115g (4oz) mackerel or herring fillets
3 x 15ml (3 tablespoon) olive oil
1 red pepper, deseeded and quartered
1 x 15ml spoon (1 tablespoon)
1 red onion, quartered
honey thyme sprigs
2 courgettes, sliced
1 x 15ml (1 tablespoon) lemon juice
1 aubergine, cubed
salt and pepper
Preparation
Preheat the oven to 240°C/475°F, Gas Mark 9.
Place the pepper, onion, courgettes and aubergine onto a greased baking tray.
Mix the oil and honey and pour over the vegetables and mix until coated.
Add the sprigs of thyme.
Cook for 35 minutes, tossing occasionally, making sure you have an even covering of oil.
Lay the fillets on a board, skinned side down and roll, securing with a cocktail stick.
Add the fish to the tray.
Sprinkle with lemon juice, season and cook for a further 10 minutes.
Serve the fish and vegetables with flavoured risotto rice.
Serves 2
Tip - When cooked, flake the fish through the rice for children of about one year.