Impulse purchase of smoked garlic and whole mackerel.
Gut the mackerel, one swift cut with a knife from belly to head is all it takes, defin and de-gill, i will admit that de-gilling is not my forte.
Slash the skin and season with salt and pepper. Stuff the cavity with smoked garlic cloves and lemon quarters.Roast in a hot oven for 15 minutes or so.
This would be lovely served with a crisp green salad, but we added more lemon juice and greedily ate them straight off the baking tray with bread.
We had a Berocca to make it a balanced meal.
I found this geranium on the windowsill, seemingly they thrive on neglect. Or maybe it isn't thriving, perhaps had it have been watered it would be 5ft tall by now?
1 comment:
Are you lucky enough to have a fishmonger in your town? The hot, lemony mackerel sounds delish ( and berocca on the side is very January!!).
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