Ingredients
4 mackerel, cleaned and filleted
1 tspn salt
½ tspn black pepper
1 ½ oz butter
6 fl oz fish stock
6 fl oz white wine
2 tbspns dry sherry
½ tspn fennel seed
1 tspn grated lemon rind
Method
- Place the mackerel fillets on a plate and sprinkle them with salt and pepper.
- Grease a shallow ovenproof dish with half of the butter, place the fillets in the dish and dot with the remaining butter.
- Preheat the oven to fairly hot 375°F or 190°C.
- In a medium sized saucepan, bring the stock, wine, sherry, fennel seed and lemon rind to the boil over high heat.
- Boil the liquid for 10 minutes or until it has reduced by half, remove the pan from the heat and pour the liquid over the fillets.
- Place the fillets in the oven and bake them for 10 to 15 minutes or until they flake easily when tested with a fork.
- Remove the dish from the oven, transfer the fillets and their cooking juices to a warmed serving dish and serve immediately.