Читать книгу The Kitchen Diaries - Nigel Slater - Страница 33

mackerel – 4, filleted

onion – 1 medium to large

olive oil

parsley – a handful

garlic – 3 small cloves

smoked ‘hot’ paprika – half a teaspoon

fresh breadcrumbs – 100g

a lemon

Rinse and dry the mackerel fillets and lay them skin-side down in a lightly oiled dish. Season them lightly with salt and pepper. Set the oven at 180°C/Gas 4.

Peel the onion and slice it into very thin rings, then let it cook over a moderate heat in a couple of tablespoons of olive oil until it starts to soften. Chop the parsley, not too finely, then peel and crush the garlic and stir into the onion with the paprika, a seasoning of black pepper and salt and the breadcrumbs. Pour in three tablespoons of olive oil.

Spoon the spiced breadcrumbs evenly over the fish and bake for twenty minutes. It is ready when the crumbs are golden and the fish is opaque and tender. Lift on to plates using a fish slice, then squeeze the lemon over each one.

Enough for 4