Smoked mackerel and a geranium

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:

Unknown said...

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!!).