Baked Mackerel with Ginger and Spring Onion

At very short notice I discovered that I was cooking dinner for a friend so I had a quick raid of the freezer and garden and came up with this. The original recipe is for sea bass but the mackerel worked just as well and I got that dose of oily fish! I served it with sticky rice and steamed green veg from the garden.

Baked Mackerel with Ginger and Spring Onion (adapted from Itsu The Cookbook)

(Serves 2)

2 mackerel fillets

2 spring onions, sliced

2cm fresh root ginger, sliced

2 tbsp soy sauce

pepper

Preheat the oven to 200C.

Cut two A4 sized sheets of foil and lay a mackerel fillet on each one. Scatter over the spring onions, ginger and pepper, then fold up the foil, scrunching the edges together but leaving a small gap in the top of each parcel. Pour the soy sauce into the gap, then seal the parcels completely.

Bake for 8-10 mins, then carefully unwrap the parcels and transfer the fish to plates, pouring the sauce over the top. Serve with rice and steamed veg.