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LOVE LOCAL


BARBECUED MACKEREL WITH TOMATOES AND ONIONS


This recipe is full of Mediterranean fl avours and is easy to prepare in advance, ready to be placed on the barbecue and cooked.


Serves 4


8 medium tomatoes, each cut into 4 wedges


4 garlic cloves, thinly sliced 2 brown onions, roughly chopped 1 orange pepper, fi nely diced


50ml Pernod (or other aniseed- based liqueur)


Sea salt and freshly ground black pepper


4 whole large mackerel, approx 170g, cleaned and gutted


TO SERVE 2 lemons, cut in half


1 Begin by cutting four pieces of baking parchment about the same length as your fi sh and four pieces of foil a little larger than that. Place each piece of foil beneath the baking parchment and set aside.


2 Put the tomatoes, garlic, onions, and pepper with the Pernod in a large mixing bowl. Add a generous pinch of salt and pepper and mix together.


3 Place each fi sh on top of the pieces of baking parchment and foil, and cover with about a quarter of the tomato and onion mixture. Roll the paper and foil around the fi sh and seal by crimping the edges. Set in a fridge for a few hours to marinate.


4 When ready to cook, preheat a grill plate on the barbecue before placing the mackerel packages on top. Cook with the lid closed for 5 mins, then carefully open the packages and cook for a further 5 mins with the lid open to reduce the amount of liquid in the packages.


5 Serve straight from the barbecue, each with half a lemon.


Recipe by Mat Follas from The Mediterranean, published by Ryland Peters & Small


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