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Baked mackerel with wild cherries
Serves 2 Starters and mains
Ingredients
- 2 mackerels, cleaned and gutted
- rapeseed oil, for cooking
- 100g wild cherries, pitted (if unavailable use normal cherries and add 2tbsp lemon juice)
- 1⁄4tsp ground cinnamon
- 1tbsp balsamic vinegar
Method
Preheat the oven to 200C/400F/ Gas 6. Place the mackerel on a baking tray lined with baking paper, drizzle with rapeseed oil and season well with salt and pepper, massaging it both inside and outside the fish.
Combine the cherries and ground cinnamon in a bowl, season lightly with salt and pepper and pour over the balsamic vinegar. Stuff the insides of the mackerel with the cherry mixture and use toothpicks to hold the filling inside. Scatter any remaining cherries around the fish.
Bake in the oven for 25 minutes until the top of the mackerel is crisp. Serve immediately.
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