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STEAM AND FROTH YOUR WAY TO PERFECT MILK
A delicious but underrated fish, rich with vitamins and oils that we are encouraged to include in our diets
2 small mackerel, 300g (10oz) each, gutted and trimmed, and with heads chopped off to fit in the oven tray
2 tbsp fennel seeds (optional)
6 x ½ slices lemon
a few fronds of parsley and 2 lemon wedges to serve
Preheat the oven to 220°C, convection, rack position B.
Line the oven tray with a silicone mat which makes the trout easy to remove when cooked . Rinse the mackerel under cold
water and drain on paper towel.
Place three lemon pieces in each cavity and lay the fish in the oven tray. If you like, sprinkle with fennel seeds. Bake for 20 minutes.
Meanwhile warm a serving dish by putting the grill tray on top of the oven with your dish on top.
Take out the fish and slide it off the silicone onto the dish. Tuck the parsley into the cavities and garnish with the lemon wedges.